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Position rack in lower third of over 5 to 6 inches from the bottom and preheat to 350 degrees.
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Grease the bottom and sides of a 8-inch round pan with solid shortening.
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Dust generously with flour, tilt to distribute, then tap out excess, and insert a parchment or waxed paper liner.
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Pour the flour, 1 tablespoon sugar, and salt in that order into a triple sifter or sieve.
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Sift onto a sheet of waxed paper to distribute the sugar evenly and to remove any lumps in the flour, set aside.
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6
Melt the butter in a small saucepan over low heat.
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Pour into a 1 quart mixing bowl, and set aside.
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Crack the eggs into the bowl of a heavy-duty mixer.
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Add the 1/2 cup sugar, and whisk by hand to combine.
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Rest the bowl in a shallow pan, such as a 10 inch skillet, filled with 1-inch of water that feels hot to the touch (120 degrees).
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To prevent the eggs from setting, whisk them continuously for about 30 seconds.
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Now test if the mixture has warmed to body temperature, taking care that it does not exceed 110 degrees.
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Attach the bowl to the mixer, and with the whisk attachment, whip on medium speed (#5) until the mixture has cooled and increased considerably in volume (tripled or more), appears light in texture and almost white in color, and has thickened to the consistency of a whole egg meringue (about 3 to 4 minutes).
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Pour in the vanilla during the final moments of whipping.
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Test if it is time to fold in the flour by lifting the whisk.
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If some of the mixture falls back into the bowl in ribbons and remains on the surface, proceed.
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But if it sinks back into the batter right away, continue whipping for a few more minutes, or until the desired consistency is achieved.
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Then remove the bowl and its whisk from the mixer.
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With the aid of a flexible metal icing spatula, scoop up one third of the flour mixture, and sprinkle it over the top.
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Using a rubber spatula, fold the mixture into the batter just until incorporated.
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Repeat procedure two more times, folding just until all the flour has been absorbed.
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Gently pour about 1 cup of the batter into the melted butter, and with the rubber spatula, fold until combined.
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Return the butter mixture to reserved batter, and again fold to combine.
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Gently pour the mixture into the pan, taking care not to deflate the foam structure you have created.
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With a rubber spatula, smooth the top of the batter, working from the center outward, until a slightly raised ridge forms around the outside rim.
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(Since the cake bakes faster near the metal rim, mounding the batter around the edges assures a more evenly baked layer.)
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Bake for 25 to 27 minutes, or until the top springs back slightly when lightly touched, sounding spongy when tapped, and the sides begin to contract from the pan.
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Place the cake on a rack to cool for 5 to 10 minutes.
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With mitts, tilt and rotate the pan, and gently tap it on the counter to see if the cake is releasing from the metal sides.
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If not, or if in doubt, run a small metal spatula or the thin blade of a table knife between the outside cake edge and the metal rim, freeing the sides and allowing air to get under the layer as it is rotated.
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Cover the pan with another cooking rack, invert it onto that rack, and carefully lift the pan from the cake to remove.
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Slowly peel off the parchment liner, turn it over so that the sticky side faces up, and reposition it on top of the cake.
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Cover with the first rack, invert the layer right side up, and remove the top rack.
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Allow cake to cool completely.
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If you plan to assemble a dessert later in the day or the next, leave the genoise out, uncovered, on a rack to airdry.
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(Most genoises benefit from slight staling since they will absorb the dessert syrup more easily.)
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The theory behind using dessert syrup is twofold: It makes it possible to keep the dessert longer, and it adds to a complexity of flavors.)
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Cutting the Cake:
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The genoise is cut in such a fashion that its exterior is left intact, but a core is removed.
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Imagine a 1/2-inch thick border around the outside edge of the cake.
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Now, using the tip of a shortbladed paring knife, cut along the imaginary line with a sawing motion around the entire cake, stopping short of the cake's bottom by 1/2-inch.
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Loosen the 6 1/2-inch circle or inner core of the cake without disturbing the outer shell.
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Using a small serrated knife, such as a tomato knife, insert the blade into the side of the cake 1/2-inch from the bottom, creating a small slit.
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Keeping the knife horizontal and level, pivot the serrated edge in one direction, trying not to cut through the outer shell of cake.
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(This will eventually loosen the entire bottom of the inner core.)
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Remove the knife, insert it back into the slit with the serrated edge facing the opposite direction, and pivot the other way.
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Repeat three more times, rotating the cake a quarter turn each time.
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After completing four cuts, you should have loosened the core sufficiently to lift it out.
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Test it gently with a fork around the edge of the core; if you meet resistance anywhere, insert the serrated knife back into the nearest slit, and pivot the blade again.
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Be patient and keep pivoting as well as tracing the top circle, and soon you'll be able to lift the core with the aid of the fork.
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Remove the center core of the cake; it should measure about 6 1/2 to 7 inches in diameter and be about 1-inch thick.
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Place the core on a flat work surface.
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Mentally divide it in half horizontally.
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Now, using the paring knife, cut all the way around the side of the cake about 1/2-inch deep on that imaginary line.
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Slide a 12-inch knife into the cut.
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Holding the knife steady in that path, rotate the cake in a circle into the knife blade, cutting in a slow sawing motion all around, until the cake is evenly split into two 1/2-inch thick layers.
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Remove the top 1/2-inch layer, wrap it in plastic, and save for future use.
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Split the remaining 1/2- inch layer into two 1/4-inch thick layers, using the same cutting procedure as above.
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Remove the top 1/4-inch layer and set aside.
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(Use a removable quiche bottom to aid in lifting, if necessary.)
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In a 2 to 3 quart mixing bowl, manipulate the cream cheese with a rubber spatula until smooth.
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Gradually add the butter, stirring until smooth and homogeneous.
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Lastly, stir in the sour cream and lemon zest; set aside.
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Place the egg yolks in the bowl of a heavy-duty mixer and with the whisk attachment, whip them on medium speed (#5) until light in color and fluffy in texture (about 2 minutes).
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Detach whisk and remove bowl; set whisk close by to use later.
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Combine the water and sugar in a heavybottomed saucepan or sugar pot.
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Place over low heat, swirling the pot occasionally to distribute heat until the sugar completely dissolves (about 2 minutes).
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Keep a pastry brush in a small glass of water to wash down any sugar crystals that form along the sides of the pot.
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As soon as the sugar has dissolved, increase heat to high and boil until it registers 238 degrees (soft ball stage) on a mercury candy thermometer (about 5 minutes).
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Quickly pour the syrup into the center of the whipped yolks and whisk vigorously by hand to combine, using the mixer's whisk attachment.
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Reattach the bowl and its whisk to the mixer and whip on medium speed (#5) until the egg yolk mixture thickens, increases in volume, lightens in color and texture and cools to room temperature (about 4 minutes).
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Whisk into the cream cheese mixture until blended smoothly.
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Whip the heavy cream in a deep 1 1/2 quart mixing bowl until soft peaks form.
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Then fold into cream cheese buttercream.
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The consistency is soft and thin, but after refrigeration, the cream cheese and fat become firm to give the filling body and texture.
