Genoise Mousseline

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Title: Genoise Mousseline
Categories: Cakes, Fruits
Yield: 8 servings

3 lg Eggs
3 lg Egg yolks
2/3 c Sugar
2/3 c Cake flour
1/3 c Cornstarch

PREHEAT OVEN TO 350F. Place eggs and yolks in the bowl of an electric
mixer and beat by hand to break up. Beat in the sugar in a stream, and
place the bowl over simmering water, beating by hand to warm the
mixture. Beat the mixture by machine on high speed until cold and
increased in volume. Sift the flour and cornstarch together several
times and sift them over the egg mixture. Fold in by hand. Pour the
batter into a buttered and paper-lined 9-inch springform pan and bake
for about 30 minutes. Remove from the pan immediately and cool on a
rack. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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