RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4663
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| Recipe Name: |
Genoise (Sponge Cake) - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.10
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| # Sides Included: |
0 |
Difficulty: |
Difficult |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Generously butter and flour three 9" layer cake pans.
In the top of a 2- to 3-quart double boiler, mix eggs, sugar and vanilla. Set over barely simmering water until just lukewarm, stirring occasionally, 5 to 10 minutes.
Pour into the bowl of an electric mixer. Beat at high speed until tripled in volume, scraping sides of bowl several times, about 10 minutes. Remove bowl from stand.
Sift 1/4 cup of flour over the egg mixture and fold in with rubber spatula until smooth. Repeat 3 times with remaining flour.
Pour butter around edge of bowl; fold in gently until thoroughly combined, but do not deflate batter.
Divide batter equally among the 3 prepared pans. Smooth tops gently with rubber spatula. Bake until springy to the touch and edges begin to pull away from sides of pans, 10 to 15 minutes. Loosen edges and invert layers onto racks to cool. Each layer should be about 1/2" thick. |
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| Nutrition per Serving: |
| Calories: |
223 |
Total Carbs: |
31.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
158.2 |
Fat: |
8.2 |
Protein: |
6.12 |
| Fiber: |
0.38 |
Sodium: |
53.50 |
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