Golden Génoise

By norsegal8

This unique génoise has the most velvety, tender texture and rich golden color of any cake in this book. The batter, by the way, also makes the loveliest of madeleines.
Golden Génoise is so moist no syrup is necessary but a sprinkling of liqueur is a fine enhancement. The fine, dense texture of this cake can support any buttercream, from classic to mousseline. This is a superb party cake - a real favorite.

Ingredients

• 3.5 ounces clarified butter
• 1 teaspoon vanilla
• 12 large egg yolks
• 3/4 cup + 2 tablespoons sugar
• 1 cup sifted cake flour
• 3 tablespoons unsifted corn starch
• 1/4 cup water

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350°F. Grease a 9-inch springform pan. Line the bottom with parchment paper, grease the paper, then flour the pan.

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

In a large mixing bowl set over a pan of simmering water, heat the yolks and sugar until almost hot to the touch, stirring constantly to prevent curdling. Using a 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. Decrease the speed and beat in the water. Sift 1/2 of the flour over the egg mixture and fold it in gently but rapidly with a large balloon whisk, slotted skimmer or rubber spatula until almost all of the flour has disappeared. Repeat with the remaining flour mixture until the flour has disappeared completely. Fold in the clarified butter in 2 batches until just uncorporated.

Pour immediately into the prepared pan (no more than 3/4 full) and bake for 30 to 40 minutes or until the cake is golden brown and springs back when pressed lightly in the center. No need for a cake tester. Once the cake begins to shrink away from the sides of the pan, it is done.

Avoid opening the oven 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 glace it does not appear done, close the door at once and check again in 5 minutes.

Unmold at once onto a lightly greased rack. Reinvert to cool. If sprinkling with liqueur, trim the top and bottom crusts to prevent pastiness. This cake may be split horizontally to make 2 layers.