*  Exported from  MasterCook  *
 Recipe By     : Carole A. Resnick ak399@cleveland.freenet.edu
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Cakes And Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    eggs (large)
  200      g             sugar
  125      g             sifted flour
  100      g             sweet butter -- melted and clarified
    1      tsp           vanilla
 1.  Grease and lightly flour one of the following: .nf .RS - two 9 inch
  layer cake tins - three 7 inch layer cake tins - one 11x16 jelly-roll pan -=
  two shallow 10 inch layer-cake tins .RE .fi
 2.  Preheat oven to 180 =F8C .
 3.  In a large bowl combine eggs and sugar. Stir for a minute, or until they
  are just combined. Set bowl over a saucepan containing 3-5 cm of hot water.=
  Water in pan should not touch bowl; nor should it be allowed to boil. Place
  saucepan containing bowl over low heat for 5-10 minutes, or until the eggs
  are lukewarm. Stir 3 or 4 times to prevent them from cooking at the bottom
  of the bowl.
 4.  When eggs feel lukewarm to your finger and look like bright yellow
  syrup, remove bowl from heat. Begin to beat at high speed for 10-15=
  minutes, scrapping with a rubber spatula when necessary, until syrup
  becomes light, fluffy, and cool (it will almost triple in volume and look
  much like whipped cream).
 5.  Sprinkle flour, a little at a time, on top of whipped eggs. Fold in
  gently, adding slightly cooled, clarified butter and vanilla. Folding can
  be done with electric mixer turned to lowest speed, or by hand. BE CAREFUL
 6.  Pour batter into prepared pans. Bake in preheated oven 25-30 minutes, or
  until cakes pull away from sides of pan and are golden brown and springy
  when touched on top.
 7.  Remove from pans immediately and cool on cake rack. .SH “Variations:” To
  the above recipe add one of the following: .PP Lemon or Orange Genoise .RS
  Add 1 tsp grated orange or lemon rind and 2 Tbls orange or lemon juice to
  melted butter BEFORE adding to batter. .RE .PP Genoise for Petits Fours .RS
  Genoise for petits fours should be a little firmer. Incerease flour to 180=
  g Bake in a 30x40 cm jelly-roll pan. .RE .PP Nutted Genoise .RS Add 75 g
  finely grated nuts when adding flour. .RE .PP Chocolate Genoise .RS
  Substitute 60 g unsweetend cocoa for 60 g of the flour.
 Difficulty    : moderate.
 Precision     : measure ingredients.
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