1/3 cup cake flour (spoon flour into dry-measure cup and level off)
1/3 cup cornstarch
1/4 cup alkalized (Dutch process) cocoa
Special equipment: 10 by 15-inch jelly-roll pan, buttered and lined with buttered parchment
Instructions
Set rack in the middle of the oven and preheat to 400 degrees.
Half-fill a medium saucepan with water and bring it to a boil over
high heat. Lower the heat so the water is simmering.
Whisk the eggs, yolks, salt, and sugar together in the bowl of a
heavy-duty mixer. Place over the pan of simmering water and
whisk gently until the mixture is just lukewarm, about 100
degrees (test with your finger). Attach the bowl to the mixer and
with the whisk attachment, whip on medium-high speed until
the egg mixture is cooled (touch the outside of the bowl to tell)
and tripled in volume.
While the eggs are whipping, stir together the flour, cornstarch,
and cocoa.
Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber
spatula to fold in the flour mixture, making sure to scrape all
the way to the bottom of the bowl on every pass through the
batter to prevent the flour mixture from accumulating there and
making lumps. Repeat with another 1/3 of the flour mixture and
finally with the remainder.
Scrape the batter into the prepared pan and smooth the top.
Bake the genoise for about 10 to 12 minutes, or until well risen,
deep and firm to the touch. (Make sure the cake doesn't
overbake and become too dry, or it will be hard to roll.)
Use a small paring knife to loosen the cake from the sides of the
pan. Invert the cake onto a rack and let the cake cool right side
up on the paper. Remove the paper when the cake is cool.
Originally Submitted
12/9/2007
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