Génoise Classique

By norsegal8

A génoise that is gossamer and perfectly moistened and perfumed with syrup is pure poetry. The flavor and texture come to life anly with the right amount of syrup. Too little will make the the cake seem dry and tasteless; too much causes it to become heavy and sodden. I find the perfect amount of syrup to be 3 to 4 tablespoons for every egg used in the batter. If the cake is several days old and odd the dry side, I add the extra tablespoon.

Ingredients

• Genoise (all ingredients at room temperature)
• 3 tablespoons clarified butter
• 1 teaspoon vanilla
• 4 large eggs
• 1/2 cup sugar
• 1/2 cup sifted cake flour
• 1/2 cup-1 tablespoon cornstarch
• Syrup
• 1/4 cup + 1 1/2 teaspoons sugar
• 1/2 cup water
• 2 tablespoons liqueur of your choice

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350 degrees.

GRease either a 9-inch cake pan or a 9-inch springform pan. Line the bottom with parchment paper, grease the paper, and then flour the entire pan.

Warm the clarified butter until almost hot (110 to 120 degrees). Add the vanilla and keep warm.

In a large mixing bowl set over a pan of simmering water, heat the eggs and sugar to just lukewarm, stirring constantly to prevent curdling. Using the whisk beater, beat the mixture on high speed for 5 minutes or until triple in volume.

While the eggs are beating, sift together the flour and cornstarch.

Remove 1 scant cup of the egg mixture and thoroughly whisk it into the clarified butter. Sift 1/2 of the flour mixture over the remaining egg mixture and fold it in gently but rapidly with a large balloon whisk, slotted skimmer or rubber spatula until almost all the flour has disappeared. Repeat with the remaining flour mixture until the flour has disappeared completely. Fold in the butter mixture until just incorporated.

Pout immediately into the prepared pan (it will be about 2/3 full) and bake for 25 to 35 minutes or until the cake is golden brown and starts to shrink slightly from the sides of the pan. No need for a cake tester. Once the sides shrink away from the sides of the pan, the cake is done. Avoid opening the door before the minimum time, or the cake could fall. Test towards the end of baking by opening the door slightly and, if at a quick glance it does not appear done, close the door at once and check again in 5 minutes.

Loosen the sides of the cake with a small metal spatula and unmold at once onto a lightly greased rack. Reinvert to cool. Trim the bottom and top crust when ready to complete the cake and sprinkle the syrup evenly on both sides.

TO MAKE THE SYRUP
In a small saucepan with a tight-fitting lid bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from the heat, and allow to cool completely. Transfer to a liquid measuring cup and stir in the liqueur. If the syrup has slightly evaporated, add enough water to equal 3/4 cup syrup.