Vanilla Genoise
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 40 min |
servings
| Category: | Desserts |
| Subcategory: | Cakes |
| Source: | Académie Culinaire |
Recipe ingredients
- 4 large eggs
- 170 g (6 oz) sugar
- Vanilla extract, to taste
- 150 g (5 oz) all purpose flour
- 30 g (1 oz) corn starch
- 30 g (1 oz) melted butter, warm
Preparation
Preheat over to 180 °C (350 °F).
Butter and flour the cake pan, shake out the excess flour. Place a circular-shaped piece of parchment paper at the bottom of the cake pan.
Break eggs into a large bowl, add the sugar and, with an electric mixer, beat until the ribbon stage. Add the vanilla then set aside.
Meanwhile, sift the flour and the starch, and then fold it gently into the egg mixture.
Gently pour in the melted butter, combine delicately to avoid deflating the mixture.
Pour the mixture into the cake pan and bake for 25 minutes.
Remove from oven and let cool for 5 minutes on a cooling rack before turning the cake out. Leave parchment paper on cake until ready to serve. Turn the cake upside down for service.
Suggestion
Genoise cake rises evenly so there is no need to slice the top to even it out. It is an ideal cake to use for making birthday or wedding cakes.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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