---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Genoise - Great Chefs
  Categories: Basics, Cakes, Masterchefs, Frisco, Relf
    Servings:  16
 
       8 lg Eggs                           1/2 lb Sugar
     1/4 lb Butter, sweet                    7 oz Flour, cake
 
        Preheat oven to 350 F.
   
        Melt the butter over low heat and set it aside.
   
        Mix the eggs and sugar together and place them in a double
   boiler, stirring constantly by hand until the sugar has dissolved and
   the mixture is lukewarm.  Beat the mixture for about 5 minutes in a
   mixer on high speed until tripled in volume and pale ivory in color.
   
        Sift the flour twice, then gradually sift the flour over the
   mixture, folding it in gently.  Add the cooled butter at the last and
   fold gently but quickly.
   
        Butter and flour the sides and bottoms of two 9-inch springform
   pans.  Pour the mixture into the pans.  Bake in a 350 F oven for about
   20 minutes.  Remove the cakes from the pans and cool on racks.
   
        Preparation time:  1 1/2 hours
 
        Source:  Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:   Bruce LeFavour, Rose et Le Favour, St. Helena, 
        :       Napa Valley, California 
 
        Pastry Chef:  Ann McKay
   
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