Gateau Genoise

Ingredients

• half a pound of sugar
• half a pound of butter
• three eggs and the yolks of three eggs
• half a pound of flour
• the grated peel of half a lemon
• about thirty minutes

Method

1. 1

   Mix sugar and softened butter, then add eggs one by one.

2. 2

   Stir in lemon peel and flour.

3. 3

   Beat egg whites and fold into the mixture.

4. 4

   Butter a pan, pour in the mixture, and bake in a gentle oven for about thirty minutes.

5. 5

   Cut into small pieces and ice as for coffee eclairs.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 89. The excerpt below is the record exactly as published.

Gateau Genoise. Put in a bowl half a pound of sugar with half a pound of butter, heated, so as to be a little soft. Beat up both together IT i94 FRENCH DISHES. quickly with a wooden spoon for three or four min- utes, then add three eggs, one by one, mixing each thoroughly before adding another. Then add the yolks of three eggs, the grated peel of half a lemon ; stir all well together, adding half a pound of flour ; beat the three whites of your eggs, and add them to the foregoing. Butter a pan, into which pour your mixture about three quarters of an inch thick ; send it to a gentle oven for about thirty minutes

Cook this with the app: pantry check, scaling, and the assistant.