Posted by leslie on January 19, 1999 at 23:24:41:
In Reply to: genoise posted by Dennis on January 18, 1999 at 14:18:46:
Dear Dennis,
Since you are a beginner, you have to know that the formula for genoise is:
4 eggs (200g), 125g granulated sugar, 125g all-purpose flour, sifted
Preheat oven to 350F. Heat lightly beaten eggs (keep them moving when heating) and sugar until warm to touch, beat at high speed 5 min. then reduce to lower speed
for 5 minutes (you should have a good ribbon consistency at this point).Quickly but gently, with a rubber spatula,fold in the flour, a bit at a time and immediately pour
into a greased 8 inch cake mold.This size cake bakes for about 25 minutes or until it springs back to touch.
When you've mastered this, go on to Gerard's recipe. I agree about the "no butter" idea unless the genoise is for a wedding cake.
Another common formula is, for every egg, add 1 oz flour, 1 oz sugar.I use all-purpose, not cake, flour with great results.
Let me know if it worked and good luck (this should be easy...wait until you move on to the hard stuff!)