Vanilla Genoise

* Exported from MasterCook II *

VANILLA GENOISE

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large eggs -- separated
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup hot water
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup all-purpose flour
Equipment:
11 x 17 x 1-inch baking tray,
the bottom lined with parchment paper


Preheat the oven to 350 degrees F.

In a bowl of an electric mixer, combine the egg yolks, 1 cup of the
sugar,
salt, and vanilla. Using the whisk attachment on high speed whip
until
thick, 3 to 5 minutes. Reduce to medium speed and slowly add the hot
water.
Scrape down the sides of the bowl. Increase to high speed and again
whip
until thick. Fold in the flour and then the melted butter. Set aside.

In a clean bowl of an electric mixer using the whisk attachment, whip
the
egg whites on medium speed until frothy. Increase to high speed and
slowly
add the remaining 1/2 cup sugar. Whip the egg whites until stiff and
then
fold them into the reserved batter. Gently spread the batter in the
prepared baking tray. Bake until the cake is golden brown and springs
back
lightly when touched, about 20 to 25 minutes.

Cool the cake in the pan. Remove the cake from the pan by running a
knife
along the inside edge of the pan and inverting it onto a work
surface.
Carefully peel off the parchment paper.

The genoise can be made a day or two in advance. Store wrapped in
plastic
wrap at room temperature. It also freezes well

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