the genoise experience
maybe i was inspired from watching “Julie/Julia” or my inner frenchwoman was ready to come to the surface (briefly) but i decided to try baking a genoise sponge cake. i have made sponge cakes before but usually used a more british style victorian sponge, a lot more stable and forgiving. maybe i was feeling fearless or just naive, but whatever the reason i went ahead and made it.
it was a tentative process. during heating of the eggs and sugar, i hovered over the bowl terrified that i would end up with scrambled eggs. happy with my accomplishment in step one, i continued on to whisking. at home i do not have an electric mixer of any kind and usually rely on man power (or husband power) but this time i was lucky, i had a borrowed kitchen aid mixer. six to eight minutes of whisking seemed to last forever. last i gently added the flour and held my breath while i poured the butter into the mix. once in the oven i prayed to the cooking gods for a successful outcome…the cake was for a birthday. hurray! it worked. i added fresh strawberries and blueberries along with some fresh whipped cream to the center, and sprinkled icing sugar on the top. it was heavenly.
Genoise French Sponge Cake
Ingredients
- 1 cup sugar
- 6 large eggs
- 1 1/3 cups all-purpose flour, plus more for parchment paper
- 6 tablespoons unsalted butter, melted plus more for parchment paper
- 1 teaspoon pure vanilla extract
Directions
- Preheat oven to 350 degrees. Butter two 9 inch round pans, line with parchment paper, butter and flour the paper, and set aside.
- Set the metal bowl of an electric mixer over, but not in, a pot of simmering water. Combine sugar and eggs in the bowl, and whisk until mixture is warm to the touch, about 2 minutes.
- Transfer the bowl to an electric mixer fitted with the whisk attachment, and beat on high speed until mixture is very thick and pale, 6 to 8 minutes. With a rubber spatula, gently transfer mixture to a large clean mixing bowl. Sift in flour in three additions, folding gently after each. In a small bowl, combine butter and vanilla, then add in a steady stream as you fold in the third addition of flour. Fold gently, and pour out onto prepared pan. Smooth top with offset spatula.
- Bake until cake is springy to the touch and golden brown, 18 to 20 minutes. Remove from oven, and let cool on a wire rack. Wrap tightly with plastic wrap, and refrigerate for up to 3 days or freeze for up to 1 month.
- When ready to use, turn out cake onto a cutting board covered with a clean piece of parchment or wax paper, and peel the paper off the cake.
recipe thanks to www.marthastewart.com
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Did you love JULIE/JULIA too? I’ve seen it twice – once with Mary Ann and again with Selma in Chicago. I’ve read both books too and loved MY LIFE IN FRANCE particularly.
The Genoise looks heavenly!!
LovEthel
Comment left on September 2, 2009 @ 7:31 pm