Genoise Cake for a Baby Shower

by Tutto Italian
(wish it was Italia)

In my family, all of the aunties each make a traditional genoise cake for any showers, whether it's for a wedding or baby.

Here is a good recipe.

Génoise is usually baked in either a 15 x 10-inch jelly-roll pan or a 9-inch springform pan.

Yield: 12 servings

Ingredients

* Cooking spray
* 1 tablespoon cake flour
* 2 tablespoons butter
* 1 cup unsifted cake flour (about 3 3/4 ounces)
* 1/8 teaspoon salt
* 1/2 cup sugar
* 1 teaspoon vanilla extract
* 4 large eggs

Preparation

Preheat oven to 375°.

Coat a 15 x 10-inch jelly-roll pan or a 9-inch spring form pan with cooking spray; line with wax paper. Coat paper with cooking spray; dust with 1 tablespoon flour. Set aside.

Cook butter in a small saucepan over medium heat until lightly browned (about 4 minutes). Pour into a small bowl; cool and set aside.

Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a sifter. Sift the flour and salt once; set aside.

Beat sugar, vanilla, and eggs at high speed of a mixer until ribbons fall from beaters (about 10 to 15 minutes or until the egg mixture holds its shape). Lightly spoon one-third of flour mixture onto egg mixture; quickly fold. Repeat procedure twice with remaining flour mixture.

Stir about 1 cup batter into cooled browned butter. Gently fold butter mixture into remaining batter. Spoon batter into prepared pan; spread evenly. Bake in jelly-roll pan at 375° for 12 minutes or in spring form pan for 20 minutes, or until a wooden pick inserted in center comes out clean or the cake springs back when touched lightly in center. Loosen from sides of pan; turn out onto a wire rack. Carefully peel off wax paper. Cool completely.