White Chocolate Genoise (Italian Sponge Cake)

1. 1

   Line the bottom of a greased 8 1/2 inch springform pan with wax paper, grease the paper and dust the pan with flour, knocking out the excess.

2. 2

   In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth.

3. 3

   Remove the bowl from the heat and let the mixture cool.

4. 4

   Into a bowl sift together the flour and the salt.

5. 5

   In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted.

6. 6

   Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly.

7. 7

   Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350 degree oven for 25 minutes, or until a tester comes out clean.

8. 8

   Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan.

9. 9

   Invert the cake onto another rack and remove the wax paper.

10. 10

    Reinvert the cake onto the rack and let it cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.