*  Exported from  MasterCook  *
 
                                  Genoise
 
 Recipe By     : The New York Times Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Cakes/Pies
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Eggs, at room temperature or warmer
    1      Cup           extra-fine granulated sugar
    1      Teaspoon      Vanilla extract
    1      Cup           Cake flour -- sifted
      1/4  Cup           Butter
 
 1.  Warm the bowl of an electric mixer.  Beat the eggs with the sugar
 and vanilla at the highest speed until the mixture stands in stiff
 peaks when the beater is withdrawn.  Depending on the power of the
 mixer, this should take from 5 to 30 minutes. It is important not to
 underbeat the mixture.  Scrape the sides of the bowl with a rubber
 spatula from time to time so the ingredients will be well blended.
 
 2.  Meanwhile grease two 9-inch or three 8-inch cake pans that are 1
 1/2 inches deep.  Line the pans with waxed paper and grease the paper.
 Melt the butter and let cool to luke warm.  Set the oven temperature
 at moderate 350F and place the rack in the lower third of the oven.
 
 3.  Divide the flour into 6 - 8 portions and sift over the egg mixture
 a portion at a time.  Use a rubber spatula to fold it in gently after
 each addition.
 
 4.  Add the butter, about a teaspoon at a time, and fold it in gently
 but completely.
 
 5.  Turn the batter into the prepared pans and bake for 35 - 40
 minutes.  When done, the cake will rebound to the touch when pressed
 gently in the center.
 
 6.  Turn the cakes out onto a cooling rack, remove the paper and let
 cool.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : It is important that the eggs be at room temperature or warmer
 and that the bowl of the mixxer be warmed before the beating begins.
 
 The utmost care must be taken when folding the flour and butter into
 the genoise.

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