Gourmet's Genoise Cake
Author/Submitted by: Gourmet Magazine, 91/01
Melted And Cooled
In a metal bowl, whisk together the eggs and sugar. Set bowl on a pan of
simmering water, and whisk mixture until it is warm and the sugar is
dissolved. Remove bowl from pan and, with an electric mixer, beat at
moderate speed for 10-15 minutes or until it is triple in volume and
cooled to room temperature.
Meanwhile, sift flour with salt onto a sheet of wax paper. In a bowl,
combine the vanilla and butter. Sift and fold flour mixture into the egg
mixture in batches until the mixture is just combined. Stir a fourth of
the mixture into the butter, and fold the butter mixture back into the
Line bottom of a buttered 8-1/2-inch springform pan with wax paper,
butter the paper and dust with flour, shaking out the excess. Pour batter
into the pan, smoothing the top.
Bake in the middle of a preheated 350f oven for 30-35 minutes or until a
tester comes out clean. Let the cake cool in the pan on a rack for 5
minutes, then remove side of pan, and invert onto the rack. Remove paper
carefully and let cake cool completely.