Genoise {zheyn-wahz} By Abigail Garcia :)

What is it? Spongy, light yellow cake made with eggs and butter and is typically layered, filled, and frosted Cost: An average sized cake is about $50.00

Uses Birthday Parties Used for many elegant presentations: Petit Fours Cake Rolls Baked Alaska Baked Alaska Petit Fours

Where does it come from? Named after where it comes from, Genoa Italy. Belongs to the family of light and airy sponge cake sponge

Other Types and Names Walnut Coffee Genoise Chocolate Genoise Vanilla Genoise Filbert Genoise (Walnut) Butter cream Genoise

Recipe: Chocolate Genoise Ingredients: 3 tablespoons hot melted unsalted butter 1 teaspoon pure vanilla extract 1/2 cup cake flour 1/3 cup unsweetened Dutch-processed cocoa powder 4 large eggs 2/3 cup granulated white sugar

Recipe: Chocolate Genoise Directions- Chocolate Genoise:  Preheat oven to 350 degrees F (177 degrees C). Butter, or spray with a vegetable spray, a 9 inch (23 cm) round cake pan and then line the bottom of the pan with parchment paper In a small bowl, combine the melted unsalted butter with the vanilla extract.  Keep this mixture warm.  If needed, re-warm for a few seconds just before using. In a medium bowl sift together the flour and cocoa powder.  Set aside. In a large heatproof bowl whisk together the eggs and sugar.  Place the bowl over a saucepan of simmering water.  Whisking constantly, heat the eggs and sugar until lukewarm to the touch (this will take approximately 5 minutes depending on the temperature of the eggs and the simmering water).  Remove from heat and transfer the egg mixture to the bowl of your electric mixer.  Beat on high speed until the egg mixture has cooled, tripled in volume, and looks like softly whipped cream.  This will take approximately 5 minutes and the batter is beaten sufficiently when the batter falls back into the bowl in a ribbon-like pattern. Then sift about one-third of the flour mixture over the whipped eggs and fold in using a large rubber spatula or whisk.  Fold in half of the remaining flour, and then fold in the rest.  Do not over mix or you will deflate the batter.  Then take about 1 cup of the batter and fold it into the hot butter mixture with a small spatula.  (This will lighten the butter mixture and make it easier to incorporate into the egg batter without deflating it.)  When completely combined, use a spatula to fold the butter mixture completely into the rest of the egg batter.  Pour the batter into your prepared pan, smoothing the top. Bake until the cake shrinks slightly from the edges of the pan and the top springs back when lightly pressed (about 20-25 minutes). Cool on a metal rack. When the cake has cooled completely, run a small knife or spatula around the edges to release the cake.  The génoise will keep well-wrapped two days in the refrigerator or else three months frozen.

Similar in texture to a moist SPONGE CAKE Flavor/Taste Similar in texture to a moist SPONGE CAKE

Nutrition Information An average cake consists of: Calories: 109 (31% from fat) Fat: 3.8g (sat 1.7g,mono 1.2g,poly 0.3g) Protein: 2.9g Carbohydrate: 15.5g Fiber: 0.0g Cholesterol: 79mg Iron: 0.9mg Sodium: 66mg Calcium: 10mg

Thanks for your Attention :)