Ladyfinger Genoise

By norsegal8

The genoise is an inherently sturdy cake, but this genoise is even sturdier than the classic - it has a little more flour, giving it the body it needs to be piped into ladyfinger that will retain their shape, and additional egg yolks for moisture and even more structure. No matter that the proportions are different, the technique for making the batter is the same as that for Perfect Genoise.
Use this batter to make ladyfingers and madelines and miniature pastries.

Ingredients

• 3 tablespoons unsalted butter, melted
• 1 1/4 cups sifted cake flour
• 2/3 cup sugar
• 1/8 teaspoon salt
• 2 large eggs, at room temperature
• 4 large egg yolks, at room temperature
• 1 teaspoon vanilla

Details

Servings 6

Preparation

Step 1

Pour the melted butter into a 1-quart bowl; reserve.

Put the sifted flour, 1 tablespoon of the sugar and the salt into a sifter; sift onto a piece of waxed paper and set aside.

Put the eggs, yolks and 1 tablespoon of the sugar into the bowl of a heavy-duty mixer. Holding the whisk attachment from the mixer in your hand, beat the mixer just to combine. Add the remaining sugar and whisk by hand to mix. With the bowl and whisk attachment in place, whip the mixture on medium speed until it is airy, pale and tripled in volume, like softly whipped cream, 4 to 5 minutes. You'll know that the eggs are properly whipped when you lift the whisk and the mixture falls back into the bowl in a ribbon that rests on the surface for about 10 seconds. If the ribbon immediately sinks into the mixture, conitnue whipping for a few more minutes. Pour in the vanilla extract during the last moments of whipping.

Detach the bowl from the mixer. Sprinkle about one-third of the flour mixture over the batter. Fold in the flour with a rubber spatula, stopping as soon as the flour is incorporated. Fold in the rest of the flour in two more additions.

Gently spoon about 1 cup of the batter into the bowl with the melted butter and fold the butter in the with the rubber spatula. Fold this mixture into the batter in the mixer bowl. (This is the point at which the batter is at its most fragile, so fold gently.)

The batter is now ready to be used and, in fact, must be baked immediately.