"Classic Genoise Recipe"
Source: © Cooking Light magazine,
courtesy of: Cooking.com
Yield: 12 servings --- easy
Depending on what you're making, genoise is baked in either a 15 x 10-inch jelly-roll pan or a 9-inch springform pan.
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
|Cooking Light Magazine
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Cooking Light was first published as a small column in Southern Living magazine, before publisher Southern Progress decided to launch the magazine in 1987. It has become one of the most popular cooking magazines in the market. The focus is on healthy eating and living. Cooking Light features approximately 100 recipes in each issue, making the magazine a standout in the cooking genre. Nutritional information is included with each recipe, so you know the amount of calories, fat, protein, fiber, carbohydrates, cholesterol, iron, sodium and calcium contained in a dish. Recipes typically have less than 30% of the recommended daily amount of fat and are also low in salt.
| RECIPE METHOD
Preheat oven to 375 degrees F. Coat a 15 x 10-inch jelly-roll pan or a 9-inch springform 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 degrees F for 12 minutes or in springform 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.
Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.
| Nutrition Facts
Yield: 12 servings
Facts per Serving
Calories: 109 Fat: 4g Carbohydrates: 15g
Cholesterol: 79mg Sodium: 66mg Protein: 3g
Fiber: 0g % Cal. from Fat: 33% % Cal. from Carbs: 55%
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