Genoise is a cake similar in texture to ladyfingers. After it is baked the layers can be cut into strips resembling the fingers.
- 3 eggs at room temperature
- ½ cup sugar
- ½ cup flour
- Pinch salt
- 3 tablespoons clarified butter, melted
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
582 calories; 26 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 74 grams carbohydrates; 0 grams dietary fiber; 50 grams sugars; 12 grams protein; 328 milligrams cholesterol; 253 milligrams sodium
- Grease two 9-inch round cake pans. Line each pan with a round of waxed paper; butter paper. Dust paper and sides of pans with flour; tap off excess.
- Place the eggs and sugar in a heatproof bowl; set bowl over pan of hot (not boiling) water. Beat at medium speed until mixture feels tepid, about 2 minutes. Remove from hot water. Continue beating until thick, light in color and tripled in volume, about 15 minutes.
- Sift flour several times with salt, then sift mixture, one half at a time, directly over egg mixture, gently folding in after each addition. Drizzle clarified butter very lightly over batter; fold in gently.
- Pour batter into prepared pans, dividing evenly. Bake 12 to 15 minutes at 400 degrees, until cake is golden brown. Remove from oven; invert pans on wire racks to release cake layers. Gently peel away waxed paper; let layers cool to room temperature.
- To use for tiramis u, cut each layer in half and then cut halves into strips 1 to 1 1/2 inches wide.