Genoise classique

Pronounced as "JenWAHZ ClassEEK." Genoise is a European sponge-type cake which differs from American sponge in that it contains melted butter to partially tenderize and flavor it and much less sugar. When compared to a basic butter cake, genoise uses double the egg, half the sugar, flour, butter and no chemical leavening or added liquid. This explains why genoise is "lighter than air!"
Replacing some of the flour with cornstarch tightens the grain and holds the moisture supplied by the eggs and sugar.
Genoise is usually moistened with syrup. However, for this, i did not add syrup. Adapted from The Cake Bible... which is the ultimate cake book I'll ever need. ;p I'm giving step-by step directions so that anyone can bake this easily. It not a straight-forward cake so I'd not recommend this for beginners.
1. clarified beurre moisette, 3 T ( if you do not have clarified butter on hand, you will need to clarify 4T unsalted butter. In a heavy saucepan melt the butter over medium heat. When the butter looks clear, cookuntil the solids drop and begin to brown. Pour through a cheesecloth. However, for convenience sake, I simply put it into the micrwave and set it on high at several intervals until melted)
2. vanilla, 1 t
3. sugar, 1/2 cup
4. sifted cake flour, 1/2 cup
5. cornstarch, 1/2 cup - 1 T
syrup: sugar 1/4 cup + 1 1/2 t, water, 1/2 cup

1. Preheat oven to 350F
2. Warm the beurre noisette until almost hot (110F). Add vanilla and keep warm
3. Heat a pot of hot water. In a mixing bowl, place it in the hot water and heat the eggs and sugar until lukewarm, stirring constantly to prevent curdling.
4. Using the whisk beater, beat the mixture on high speed for 5 mins or triple in volume. ( 10 mins for hand beaters)
5. Sift flour and cornstarch
6. Remove 1 scant cup of egg mixture, and thoroughly whisk into beurre noisette.
7. Sift 1/2 flour mixture over the remaining egg mixture and fold it in gently but rapidly with a large spatula until almost all flour hsa disappeared.
8. Repeat with the remaining flour mixture until the flour has disappeared compltely. Fold in the butter mixture until just incorporated.
9. Pour immediately into prepared pan and bake 25-35 mins. Once cake shrinks slightly from the sides, it is done. Lossen the sides of cake with spatula and unmold at once onto a rack.
genoise classique
This picture shows a frosted genoise classique. I coated it with a mixture of buttercream icing and nondairy fat free whipped cream. ^_*

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