On Friday, I will publish the recipe for this strawberry cake, but today I want to show you the step by step how to make the best vanilla genoise of my life. The trick is that it has no chemical leaven?(baking powder) which makes it melt in your mouth, it's wonderful, light and fluffy. You trapped the air on the beaten eggs.
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Vanilla Genoise Cake
two cakes
Ingredients:
- 225 grams of sifted cake flour
- 6 eggs
- 225 grams of sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 50 grams of melted butter
Preparation:
- Preheat oven to 365F or 185C. Prepare two cake molds?20cm in diameter and at least 7 cm tall. Cover the bottom with parchment paper. Or a mold of 23 cm in diameter, in this case, it can be cut into 3 layers.
- In a bowl mix the eggs, sugar, salt and vanilla with a whisk, heat in a double boiler until it reaches a temperature of 115F or 46C always stirring.
- When the mixture reaches 46C, remove from the water bath and beat with electric mixer on high speed until the mixture rises and collapses leaving a ring on the edge of the bowl, about 8 minutes.
- With a spatula incorporate the sifted flour in 3 steps, folding softly, add the melted butter and incorporate.
- Pour the mixture to the prepared pan and bake for 25-30 minutes until lightly golden.
- Cool on a wire rack and then wrap and refrigerate. Do not unmold until you are ready to cut and assemble the cake.
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