- Grease two 9x1-1/2-inch or 8x1-1/2 inch round baking pans. Line bottoms with waxed paper or parchment paper; grease paper. Set aside.
- Place sugar and eggs in a 3- or 4-quarter heatproof mixing bowl.* Place bowl over 1 to 2 inches hot water in a large saucepan (bowl should not touch water). Heat over low heat, stirring occasionally, for 5 to 10 minutes or until egg mixture is lukewarm (105 degree F to 110 degree F). Remove bowl from saucepan. Stir in vanilla.
- Beat egg mixture with an electric mixer on high speed for 10 minutes. Sift about one-third of the flour over egg mixture. Gently fold in flour. Repeat sifting and folding in one-third of the flour at a time. Gently fold in melted butter. Spread batter into prepared pans.
- Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes and peel off paper. Cool cakes thoroughly on racks. Makes 12 servings.
From the Test Kitchen
The sugar and egg mixture is heated to help maximize volume while beating.
Prepare Genoise as directed above, except melt 3 ounces semisweet chocolate; cool chocolate. Fold the chocolate into the batter with the melted butter.
Nutrition Facts (Genoise)
- Per serving:
- 207 kcal ,
- 10 g fat
- (6 g sat. fat ,
- 127 mg chol. ,
- 33 mg sodium ,
- 25 g carb. ,
- 4 g pro.