6 ounces Cake flour
7 Eggs
6 ounces Granulated sugar
1 ounce Unsalted butter, melted (optional)
Yield: 1 Half-sheet
1. Sift the flour and set aside.
2. Whisk the eggs and sugar together in a large mixer bowl. Place the bowl over a bain marie and warm the eggs to approximately 100°F (38°C). Stir frequently to avoid cooking the eggs.
3. When the eggs are warm, remove the bowl from the bain marie and attach to a mixer fitted with a whip attachment. Whip the egg-and-sugar mixture at medium speed until tripled in volume.
4. Quickly fold the flour into the egg mixture by hand. Be careful not to deflate the batter.
5. Pour the melted, cooled butter around the edges of the batter and fold in quickly.
6. Spread the batter immediately onto the paper-lined sheet pan. Bake at 350°F (180°C) until light brown and springy to the touch, approximately 8 minutes.
Notes: Method: Egg Foam
Variation:
Chocolate Genoise -- Sift 1 ounce (30 grams/16%) of cocoa powder with the flour.
7 Eggs
6 ounces Granulated sugar
1 ounce Unsalted butter, melted (optional)
Yield: 1 Half-sheet
1. Sift the flour and set aside.
2. Whisk the eggs and sugar together in a large mixer bowl. Place the bowl over a bain marie and warm the eggs to approximately 100°F (38°C). Stir frequently to avoid cooking the eggs.
3. When the eggs are warm, remove the bowl from the bain marie and attach to a mixer fitted with a whip attachment. Whip the egg-and-sugar mixture at medium speed until tripled in volume.
4. Quickly fold the flour into the egg mixture by hand. Be careful not to deflate the batter.
5. Pour the melted, cooled butter around the edges of the batter and fold in quickly.
6. Spread the batter immediately onto the paper-lined sheet pan. Bake at 350°F (180°C) until light brown and springy to the touch, approximately 8 minutes.
Notes: Method: Egg Foam
Variation:
Chocolate Genoise -- Sift 1 ounce (30 grams/16%) of cocoa powder with the flour.
Last edited by a moderator: