White Génoise

By norsegal8

This is another unusual génoise with less cholesterol than the classic formula. It is a cross between angel food cake and a génoise: less airy than the angel food but buttery and more tender. Syrup makes the cake's texture pasty, so for flavor the orange zest is added to the batter instead. For a delightful orange blossom flavor, replace 1 tablespoon of the water with orange flower water. Any fruit-flavored buttercream, especially orange, is a fine compliment.

Ingredients

• 3 ounces clarified butter
• 1 1/2 teaspoons vanilla
• 2 tablespoons grated orange zest
• 1 1/2 cups cake flour
• 3/4 cup - 2 teaspoons cornstarch
• 9 large egg whites
• 1 1/4 cups sugar
• 3/4 cup water
• 1/2 cup Cointreau (optional)

Preparation

Step 1

Preheat the oven to 350°F. Grease 2 9-inch cake pans. Line the bottoms with parchment paper, grease the paper, then flour the entire pan.

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

Sift together the flour and cornstarch.

In a large mixing bowl beat the egg whites until soft peaks form when the beater is raised. Gradually beat in the sugar, beating just until stiff peaks form when the beater is raised slowly. Gradually beat in the water until incorporated. Remove 1 scant cup of the mixture and thoroughly whisk it into the butter.

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

Pour immediately into the prepared pans and bake for 20 to 25 minutes or until the cake is golden brown and a tester inserted in the center comes out clean. 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 glance they do not appear done, close the door at once and check again in 5 minutes.

Unmold at once onto lightly greased racks. Reinvert to cool.

Trim the top and bottom crusts when ready to complete the cake. For extra moistness and flavor, sprinkle evenly on all sides with Cointreau.