Genoise Cake

INGREDIENTS - Makes a 3-layer 6 inch cake

Ingredients

• 1 1/4 cup (170 g) Cake or All Purpose flour

• 1/4 tsp Salt

• 3/4 cups (170 g) Granulated Sugar

• 5 large eggs (250 g)

• 1 tbsp Vanilla Extract

Instructions

1. Place eggs and sugar in metal or tempered glass mixing bowl & whisk eggs and sugar over a double boiler with the water at a simmer (not a boil!) until egg mixture reached 110 degrees or warm. **Test by pinching egg mixture with fingers. If you cannot feel sugar granules, it is ready. Be careful to maintain a simmer and do not overcook eggs as they will coagulate and turn into scrambled eggs.

2. In a mixer using whisk attachment, whisk eggs on Medium-High speed until they have doubled or tripled in volume and form thick ribbons when you pull the whisk.

3. Add the flour + salt in 3-4 batches, sprinkling over egg mixture and gently folding in each batch. Do not add all at once or it will deflate the eggs preventing the cake from rising.

4. Stir in vanilla extract until streaky.

5. Evenly divide into 3 - 6 inch pans lined with parchment paper.

6. Bake at 375 for 18 minutes or until honey colored on top and does not jiggle in middle.

7. Cool first, then turn out onto a cooling rack.