Th unique génoise has the most velvety, tender texture and tich golden color of any cake in this Book. The batter, by the way, also makes the loveliest of madeleines (shell- shaped cookies). Golden Génoise is so moist no syrup is necessary, but a sprinkling of liqueur is a fine enhancement, The fine, dense texture of this cake can support any buttercream, from classic to mousseline. This is a superb party eake—a real favorite, Goiden Génoise SERVES 12 "Lf you do not have dlavified eu sre a ou se ed to darify 9 eabletpocme (5 soneed 24 gree) emai ber lw hese eer ake beter bree medium bea pacsally Gerd to presen manera ‘When the hotter looks clear, so ncoveredy watshang cavealy ntl the souls drop and begin m brown, When Oey Revere deep Bowe, poor tuolitedy tvagh a Ear asloet or» pale Need wih cheseroih Preheat the oven to 350°F. Warm the beurre moisette until almost hot (110°F. to, 120°F,}. Add the vanilla and keep. warm In a large mixing bowl ser over a pan of simmering ‘water heat the yolks and sugar uncil almost hot to the touch, stirring constandly to prevent curdling. Using a whisk beater, bear the mixture on high speed for $ minutes or until triple in volume. (A hand beater may be used but it will be nec- essary to beat for at least 10 minutes.) While the eggs are beating, sift together the flour and comstarch, Decrease the speed anid beat in the water. Sift Yo the flour mixture over the egg mixture and fold it in gently but rapidly with a large balloon whisk, sloveed skim- mer, or rubber spatula until almost all the Hour has disap- ‘One Sineh by 2-inch heart= shaped pan or a 9-inch springform pan, greased, bottom lined with parch- ment, and then greased again and floured. Or a 9- cup Kugelhopf pan, grented and fowred. FINISHED HEIGHT: 2 inches including crust. Ku Rethopf is 3 inches.STORE: 2 days room temperature, 5 days refrigerated, 2 months frozen. COMPLEMENTARY ADORNMENTS: "The texture of this cae is firm enough to support any nonehocolate buttercream: {chocolate would overwhelm the flavor) but interesting ‘enough to stand up beauti- fully under just light sprin- ling of powdered sugar. Ibuttercreams: ‘One recipe: Any fruit-la- vored buttereream such a8 Apricot Buitercrei (page 233 or 243) or Orange Blossom Burtercream (page 234) or Praline Buttercream (page 239 or 249). SERVE: Room temperature, POINTERS FOR SUCCESS: See page 119. A large bal- Toon whisk or a slotted skimmer is ideal for folding in the flour with the least amount of air loss. fusing the whisk, periodically shake out the batter which ‘collects on the inside. peared, Repeat with the remaining flour mixture until the flour has disappeared completely. Fold in the bewre mo- isette in 2 batches until just incorporated. Pour immediately into the prepared pan (no more thant ¥% fall) and bake 30 to 40 minutes or until the cake is golden brown and springs back when pressed lightly in the center. (in the Kugelhopf pan the cake should start to shrink slightly from the sides. In the heart-shaped pan ic will rise about \ inch above the top during baking and will start to sink slightly when done. No need for a cake tester. Once the sides shrink the cake is done.} Avoid opening the oven door before the minimum time or the eake could fall, Test towards the end of baking by opening the dooe tightly and, if ata quick glance it does not appear done, close the door at once and check again in 5 minutes, Unmold at once onto a lightly greased rack, Reinvert to cool, If sprinkling with liqueur, trim the top and bottom crusts to prevent pastiness. The cake may be split horizon- tally to make 2 layers. I love the texture of this cake $0 much | prefer 1 uninterrupted layer with frosting on the top, UNDERSTANDING In contrast to classic Genuotse, this recipe uses all yolks in- stead of whole eggs, more butter, and less flour. A small amount of water is added because the yolks alone make such a thick batter, ‘This cake is wed to make Galden Cage (page 172). 126 SIMPLY DELICIOUS FOOLPROOF CAKES