desserts - cold recipe:

plain genoese cake (foaming method)

ingredients

eggs 8 pc
castor sugar 250 gm
flour 240 gm
corn flour 20 gm
butter 120 gm

production

1. Whisk the eggs and castor sugar in a round based, bowl over bain marie until it has doubled in mass
2. Remove it from the heat and continue whisking until the mixture is cold and has reached the ribbon stage (the mixture should form a ribbon as it falls from the whisk onto the rest of the mixture)
3. Sift the flours together and then fold them into the egg mix with a metal spoon. For a variation, coffee essence or vanilla essence, etc can be added at this stage
4. Gently fold in the cool melted butter
5. Pour into a well greased spring form or other cake tin and bake at 220°C for 30 minutes, turn out onto sugared greaseproof paper to prevent sticking to the paper

chef notes:

When making a large amount of biscuit Genoise, you can heat the sugar in a tray in a warm oven before whisking with the eggs, this will shorten the time it takes to reach ribbon stage.

Baking parchment, waxed paper and silicon paper are all more or less the same product and have the same uses it is a modern expensive luxury and not to be abused, it can be used many times over. Silicon mats are also available and if looked after they will last a lifetime.

email chef@tallyrand.info