Genoese Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
• Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
• Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
• Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
• Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.

Steps:

• One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper
• Set a rack at the middle level of the oven and preheat to 350 degrees.
• Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer.
• Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two.
• Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes.
• Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula.
• Bake the layer about 30 minutes until it is well risen and the center is firm to the touch.
• If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper

Steps:

• Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
• Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is under whipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.
• Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
• VARIATION: Make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup) of the flour. Weigh the cocoa powder before you sift it.
• Jacques' Tip: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added.

Steps:

• Coat a 12-by-16-inch rimmed baking sheet or a 9-inch round cake pan with cooking spray. Line with parchment; coat with cooking spray. Dust with flour, tapping out excess. Stir together flour and salt into a medium bowl; set aside. Preheat oven to 450 degrees for sheet cake or 400 degrees for round cake, with rack in lower third.
• Put eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch. Return bowl to mixer fitted with whisk attachment. Beat on medium-high speed for 2 minutes. Raise speed to high. Beat until mixture is pale and thick, about 4 minutes more.
• Remove bowl from mixer. Sift flour mixture over the top; using a large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides. When almost incorporated, pour melted butter down side of bowl; gently fold to incorporate completely.
• Spread batter evenly in sheet or pan with a large offset spatula. Bake until golden brown and springy to the touch, about 6 minutes for 12-by-16-inch cake and 15 minutes for 9-inch round cake.
• For the 12-by-16-inch cake: Run a small knife around sides of sheet; invert onto a wire rack. Remove parchment. For the roll, transfer cake to a dish towel dusted with confectioners' sugar, and roll up, starting at a short end; for the torte, reinvert cake onto the rack. Let cool completely. For the 9-inch round cake: Let cool in pan on a wire rack for 15 minutes; run a small knife around sides of pan. Invert onto rack; remove parchment, and reinvert onto rack. Let cool completely.

Steps:

• Grease two 9-inch round cake pans. Line each pan with a round of waxed paper; butter paper. Dust paper and sides of pans with flour; tap off excess.
• Place the eggs and sugar in a heatproof bowl; set bowl over pan of hot (not boiling) water. Beat at medium speed until mixture feels tepid, about 2 minutes. Remove from hot water. Continue beating until thick, light in color and tripled in volume, about 15 minutes.
• Sift flour several times with salt, then sift mixture, one half at a time, directly over egg mixture, gently folding in after each addition. Drizzle clarified butter very lightly over batter; fold in gently.
• Pour batter into prepared pans, dividing evenly. Bake 12 to 15 minutes at 400 degrees, until cake is golden brown. Remove from oven; invert pans on wire racks to release cake layers. Gently peel away waxed paper; let layers cool to room temperature.
• To use for tiramis u, cut each layer in half and then cut halves into strips 1 to 1 1/2 inches wide.

Steps:

• Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.
• Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.
• Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 25 mins until the cake is golden and risen - a skewer pushed into the cake should come out clean. Allow the cakes to cool for a few mins in the tin, then remove and cool completely on a wire rack.
• Meanwhile, whip the cream until it just holds its shape, then set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until smooth, then fold this purée through the cream so you get a ripple effect.
• To assemble the cakes, cut each one in half horizontally. Put one sponge on a serving plate, spread a quarter of the cream mix on top, then dot a quarter of the blueberries and raspberries around the edge. Repeat this step two more times, put the last layer of cake on top (save a top half of cake for the top layer), spread the remaining cream over, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.

Steps:

• Have eggs at room temperature.
• Select a saucepan that can hold the bowl of your stand mixer easily. Fill it with a few inches of water and bring to the simmer.
• Crack eggs into the mixer bowl, add sugar, and salt.
• When water is hot, place eggs over, and beat with a whip until they are golden and warm. Note: As long as the water is not too hot, it is okay to leave the egg and sugar mixture sitting there without it being stirred, the point of this is to melt the sugar, and warm the whole, but do not leave it out of sight, whip it periodically, this may take 7 minutes. The mixture should be warm on your finger, but not hot.
• Transfer the bowl to the mixer and fit with the whisk attachment. Turn to setting 8 (out of 10), and beat until the eggs almost fill the bowl. This may only take 5 minutes.
• Tip the butter in gently, still with the mixer on high speed, let it run down the sides of the bowl. The mixture should deflate only minimally, if at all.
• Remove the mixing bowl from the stand, discard the whisk attachment.
• Get a whisk, it could be the one that was used to whip the eggs in the water, or it could be a clean one. Also have hand a rubber spatula or big wooden spoon.
• Add the flour in thirds. Whipping lightly but well between additions. The mixture will deflate but do not be alarmed, there will be plenty of batter, and the cake will still be light. Do not overwork the dough.
• Switch to the spoon, lifting the batter up several times to assure that there are no lumps. Be cautious to overwork the batter.
• Transfer to pans evenly and rap them against the side of the counter.
• Bake at three fifty.

Steps:

• 1 Set a rack in the middle level of the oven and preheat to 350 degrees.
• 2 Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
• 3 Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
• 4 While the eggs are whipping, stir together the flour and cornstarch.
• 5 Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.
• 6 Scrape the batter into the prepared pan and smooth the top.
• 7 Bake the gênoise for about 25 minutes, or until well risen, deep gold, and firm to the touch.
• 8 Immediately use a small pairing knife to loosen the cake from the sides of the pan. Invert the cake onto a rack, then reinvert onto another rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.
• Variations
• Chocolate Genoise: Reduce the bake flour to 1/3 cup, increase the cornstarch to 1/3 cup, and add 1/4 cup alkalized (Dutch-process) cocoa powder to the flour and cornstarch mixture, sift.
• Genoise Sheet: Bake either the plain or chocolate batter in a 10 x 15-inch jelly roll pan that has been buttered and lined with buttered parchment at 400 degrees for about 10 to 12 minutes. Make sure the cake doesn't overbake and become to dry, especially if it is tot be rolled. (Makes on 10 x 15-inch layer.)

Steps:

• Soak beans in at least 1 inch of water in small saucepan overnight (or boil for 1 minute, remove from heat, and let stand covered 1 hour).
• Cook bacon in large pot over medium heat. Remove all but 2 T. of the fat; leave bacon in pot. Add oil and heat over medium heat. Add garlic and parsley; saute until lightly colored, about 2 minutes. Add onion and saute 1 minute. Add 3 quarts water, the carrots, zucchini, tomatoes, and drained navy beans. Season with salt and pepper. Heat to boiling. Reduce heat and simmer uncovered 1 to 1-1/2 hours.
• Add cabbage and simmer 20 minutes. Add pasta and simmer until tender, about 10 minutes.
• Taste and adjust seasonings. Ladle soup into wide bowls. Sprinkle with Parmesan and basil.