---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Genoise
  Categories: Cakes
       Yield: 1 servings
  
       6    Eggs (large)
     200 g  Sugar
     125 g  Sifted flour
     100 g  Sweet butter; melted and
            -clarified
       1 ts Vanilla
  
   Recipe by: Carole A. Resnick ak399@cleveland.freenet.edu
   1.  Grease and lightly flour one of the following: .nf .RS - two 9 inch
   layer cake tins - three 7 inch layer cake tins - one 11x16 jelly-roll pan
   ~ two shallow 10 inch layer-cake tins .RE .fi
   
   2.  Preheat oven to 180 øC .
   
   3.  In a large bowl combine eggs and sugar. Stir for a minute, or until
   they are just combined. Set bowl over a saucepan containing 3-5 cm of hot
   water. Water in pan should not touch bowl; nor should it be allowed to
   boil. Place saucepan containing bowl over low heat for 5-10 minutes, or
   until the eggs are lukewarm. Stir 3 or 4 times to prevent them from
   cooking at the bottom of the bowl.
   
   4.  When eggs feel lukewarm to your finger and look like bright yellow
   syrup, remove bowl from heat. Begin to beat at high speed for 10-15
   minutes, scrapping with a rubber spatula when necessary, until syrup
   becomes light, fluffy, and cool (it will almost triple in volume and look
   much like whipped cream).
   
   5.  Sprinkle flour, a little at a time, on top of whipped eggs. Fold in
   gently, adding slightly cooled, clarified butter and vanilla. Folding can
   be done with electric mixer turned to lowest speed, or by hand. BE CAREFUL
   NOT OVERMIX.
   
   6.  Pour batter into prepared pans. Bake in preheated oven 25-30 minutes,
   or until cakes pull away from sides of pan and are golden brown and
   springy when touched on top.
   
   7.  Remove from pans immediately and cool on cake rack. .SH “Variations:”
   To the above recipe add one of the following: .PP Lemon or Orange Genoise
   .RS Add 1 tsp grated orange or lemon rind and 2 Tbls orange or lemon juice
   to melted butter BEFORE adding to batter. .RE .PP Genoise for Petits Fours
   .RS Genoise for petits fours should be a little firmer. Incerease flour to
   180 g Bake in a 30x40 cm jelly-roll pan. .RE .PP Nutted Genoise .RS Add 75
   g finely grated nuts when adding flour. .RE .PP Chocolate Genoise .RS
   Substitute 60 g unsweetend cocoa for 60 g of the flour.
   
   Difficulty    : moderate.
   Precision     : measure ingredients.
  
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