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Vanilla Genoise https://www.metro.ca/userfiles/image/recipes/genoise-vanille-5992.jpg PT15M PT25M PT40M
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.
1
4 large eggs 6 oz (170 g) sugar vanilla extract, to taste 5 oz (150 g) all purpose flour 1 oz (30 g) corn starch 1 oz (30 g) melted butter, warm
Vanilla Genoise

Vanilla Genoise

Rate this recipe
2 Votes
1
cake
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    large eggs
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    OEUFS BLANCS BURNBRAE | BURNBRAE WHITE EGGS

    OEUFS BLANCS BURNBRAE | BURNBRAE WHITE EGGS

    CALIBRE GROS, 6 UN.

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    CALIBRE GROS, DOUZAINE

  • 6 oz
    (170 g)
    sugar
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    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    Redpath Icing or Brown Sugar

    Redpath Icing or Brown Sugar

    $1.99 ea.

    1 kg, SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES


  • vanilla extract, to taste
  • 5 oz
    (150 g)
    all purpose flour
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    MÉLANGE DE FARINE IRRESISTIBLES SANS GLUTEN | IRRESISTIBLES GLUTEN FREE FLOUR MIX

    $4.99

    1 kg

  • 1 oz
    (30 g)
    corn starch
  • 1 oz
    (30 g)
    melted butter, warm
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    NOUVEAU
    BEURRE BIOLOGIQUE NATREL | NATREL ORGANIC SALTED BUTTER

    BEURRE BIOLOGIQUE NATREL | NATREL ORGANIC SALTED BUTTER

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    SALÉ, 250 g

    BEURRE LACTANTIA | LACTANTIA BUTTER

    BEURRE LACTANTIA | LACTANTIA BUTTER

    $1.99

    125 g, VOIR VARIÉTÉS EN MAGASIN

Imprimer ma sélection

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.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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