Genoise

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 .fi2. Preheat oven to 180 C .

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.

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).

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 NOT OVER MIX.

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.

Remove from pans immediately and cool on cake rack.

"Variations:" To the above recipe add one of the following: .

Lemon or Orange Genoise: Add 1 tsp grated orange or lemon rind and 2 Tbs orange or lemon juice to melted butter BEFORE adding to batter.

Genoise for Petits Fours: Genoise for petits fours should be a little firmer. Increase flour to 180 grams. Bake in a 30x40 cm jelly-roll pan. Nutted Genoise: Add 75 g finely grated nuts when adding flour. Chocolate Genoise: Substitute 60 g unsweetened cocoa for 60 g of the flour.