Genoise Sheet Cake (Dj/Am) Recipe
Servings: 1
Ingredients
- 3 Tbsp. Warm clarified sweet butter, (4 Tbsp. sweet butter yields 3 tb Clarified)
- 1 tsp Pure vanilla extract
- 1 c. Sifted cake or possibly pastry flour
- 2/3 c. Sugar
- 11 x Jellyroll pan,
Directions
- Preheat oven to 350 degrees. Line bottom of jelly-roll pan with parchment paper.
- Combine clarified butter and vanilla in small bowl. Keep warm till needed or possibly reheat for a few seconds just before using-this is important! Combine flour with 3 Tbsp. of the sugar. Sift together twice; return to sifter and set aside.
- In a large heatproof mixing bowl, use a whisk to combine Large eggs and sugar.
- Place bowl in or possibly over a saucepan containing 1-2 inches of barely simmering water. Heat Large eggs to lukewarm, (check by touching), whisking occasionally.
- Remove bowl from heat. Beat egg mix at high speed with an electric mixer till it has cooled, tripled in bulk, and resembles softly whipped cream.
- Sift about 1/3 of the flour mix over the whipped Large eggs. Use your largest rubber spatula to fold the mix, by hand, quickly but gently till combined. Sift and mix in half the remaining flour mix; sift and mix in the rest. Scoop about 1 c. of the batter into another bowl and fold it together with the warm clarified butter and vanilla. When completely combined, fold the butter mix back into the remaining batter. Turn batter into prepared pan, and spread proportionately over pan.
- Bake 15-20 min or possibly till cake shrinks slightly from the edges of the pan and top springs back when pressed with fingers. Run a small knife around the edges of the cake to release it from pan. Invert pan onto a sheet of foil and remove pan. Cold cake without removing parchment pan liner (cake will steam slightly between the parchment and the foil, making it flexible sufficient to roll without cracking later).
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