#1030 - Genoise Cake

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RK1030genoisecake032012.mp3

I have to confess that I have a weakness for a little piece of pastry every now and then, and the lighter the better.   Mine must not be a rare preference, because pastry chefs everywhere have a special concoction that plays right into this craving, and that would be something called the Genoise Cake.   Chef Jerry Pellegrino of Waterfront Kitchen loves making this light spongy bit of pastry.

If you're not certain what it is, Genoise Cake, native to Genoa, Italy, is a light sponge cake similar to the cake part of a Hostess Twinkie.  Here's a basic recipe, which closely resembles making a soufflé.

                       Simple Genoise Cake

8 large whole eggs
3 large egg yolks
1 cup granulated sugar
2 1/2 tbs honey
1/4 tsp vanilla extract
2 cups pastry flour, sifted

1.  Make a double boiler by placing a large metal mixing bowl over a large pan of simmering water.   Place all the eggs, sugar and honey into the mixing bowl and whisk vigorously for about 8 minutes until it thickens and falls off the whisk in a thick ribbon.

2.  Off heat, beat the batter with an electric hand mixer set on medium speed.   The volume will increase threefold, and it will cool.  Do not stint on this step of the recipe or the batter will be too dense.

3.  Working with one third of the flour at a time, very gently fold it into the egg mixture, using a spatula and cutting down to the bottom of the bowl.   Do not be the least bit vigorous, as it will cause the egg mixture to deflate.

4.  Pour the batter into round cake pans, buttered and lined with buttered wax paper.   Fill the pan about 3/4 of the way to the top.  Bake in a preheated oven at 350 for about a half hour, or until the cake is golden brown on top.

5.  After baking, remove cake from the pan and cool on a wire rack.