Source: The book of Chocolates & Petits Fours. B. Sutherland Smith
Makes 1 serving.
Preparation time: 30 minutes
Tips: Use to make petits fours or mini-lamingtons
Ingredients
Preparation
3 eggs
1/2 cup superfine sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour, sifted
2 tablespoons butter, melted and cooled
1. Preheat oven to 350F. Grease and flour bottom and sides of a 14"x10" baking pan. Shake out excess flour.
2. Combine eggs sugar in a medium mixing bowl. Place bowl in a pan of hot water. Beat until mixture is very thick and just warm. Mixture should form a ribbon when beaters are lifted.
3. Remove from heat and add vanilla. Continue beating until mixture is almost cool.
4. Fold flour into egg and sugar mixture. Mix in butter. Pour batter into pan,; level top. 5. Bake for 20 to 25 minutes or until set on top. Cool pan on a wire rack 10 minutes.
6. Run a knife carefully around the edge. Remove from pan. Cool completely.
7. Use within 36 hours or wrap and freeze up to 6 weeks.
VARIATION: Chocolate genoise, replace 1/4 unsweetened cocoa powder for 1/4 flour, add 1/4 teaspoon cinnamon. Reduce vanilla to 1/2 teaspoon. Proceed as above.
NOTES : Makes one 14"x10" cake.
Plain Genoise
also Chocolate Genoise
