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1
Preheat oven to 350F, slide rack onto the lower-middle level, and prepare your pan (see below).
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2
Sift the flour with the 1 Tbs sugar and salt and reserve the clarified butter in a 2-quart bowl.
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3
Beat the eggs in your mixer bowl with the remaining sugar and the vanilla until you have formed the ribbon.
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4
At once, rapidly sift on and fold in a quarter of the flour, then half the rest of the flour, and finally the last of it.
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5
Fold a large plop of this cake batter into the clarified butter, then fold the butter-batter back into the remaining batter.
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6
Turn batter into prepared pan, filling it to no more than 1/4 inch of the rim.
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7
Bang lightly on work surface to deflate bubbles, and bake 30 to 35 minutes, until puffed, lightly browned, and showing a faint line of shrinkage from sides of pan.
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8
Let cool 20 minutes before unmolding onto a rack.
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9
Let cool completely before filling and icing.
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10
SERVING SUGGESTION: WHITE MOUNTAIN CHOCOLATE-FILLED GENOISE.
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11
Prepare a double amount of the Italian meringue on page 102, and flavor half of it with chocolate, as directed.
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12
Using a long, serrated knife, cut the cake in half horizontally.
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13
Place bottom half on a rack set over a tray, and turn the top half cut side up.
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14
Sprinkle both surfaces with rum-flavored imbibing syrup (see page 101), and spread the chocolate meringue over the bottom half.
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15
Turn the top half cut side down over the filling, and frost the cake with the remaining white Italian meringue.
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16
Before serving, dust with a sprinkling of grated chocolate.
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17
CUP CAKES.
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18
Use the preceding genoise batter for cup cakes, following directions for almond cup cakes on page 98, which are some of my favorites with fruit desserts and tea.
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19
JELLY ROLLROULADE.
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20
Preheat oven to 375F and set rack in lower middle.
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21
Grease the inside of an 11-by-17-inch jelly-roll pan with soft butter and line with a sheet of wax paper, leaving an extra 2 inches of it at each end; butter the paper where it lines the pan.
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22
Roll flour in the pan to cover inside and knock out excess.
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23
Spread in the genoise batter and bake about 10 minutes, until cake is lightly colored and top feels springy.
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24
Remove from oven.
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25
The following maneuvers are to prevent cake from cracking.
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26
Slice off 1/4 inch from each end of cake.
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27
Sprinkle top with confectioners sugar.
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28
Cover with a sheet of wax paper and a slightly dampened towel.
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29
Set a tray over the top and reverse the two.
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30
Holding an end of the wax paper, lift off the jelly-roll pan.
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31
Then, very carefully, peel off the wax-paper backing.
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32
Sift a 1/8-inch layer of confectioners sugar over the cake and roll it up in the damp towel; you may refrigerate it for a day or two.
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33
If frozen, be sure it has thoroughly defrosted before unrolling.
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34
Serving Suggestion: Apricot Roulade.
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35
Unroll the cake, sprinkle with imbibing syrup (see page 101), spread on the apricot filling (page 103), and frost with meringue butter cream (page 102).
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36
Smear inside bottom and sides lightly with softened butter.
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37
Cut a sheet of wax paper to fit bottom exactly, press it in place, and butter it.
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38
Pour 1/4 cup cake flour into pan, shake and turn in all directions to cover surface completely, turn pan upside down, and bang out excess flour.
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39
To avoid trouble, especially when making pastries, measure your flour accurately.
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40
For every recipe in this book, place the dry-measure cup on a large piece of wax paper.
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41
Scoop the flour directly into the sifter, and sift it directly into the cup until overflowing, then, using the flat edge of a big knife, sweep off excess flour level with the rim.
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42
When thoroughly cool, refrigerate in an airtight plastic bag for several days, or freeze for several weeks.
