Gateau Genoise (Genoise Cake)

Ingredients

• 6 eggs
• 4 oz. caster sugar
• 6 oz. butter
• 6 oz. flour
• the thin rind of 1/2 a lemon

Method

1. 1

   Beat eggs and sugar together over boiling water for 15 minutes until thick.

2. 2

   Stir in flour and melted butter, add lemon rind, pour into a well-buttered pan, and bake for 25-30 minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 526. The excerpt below is the record exactly as published.

4 oz. caster sugar, 3 oz. flour, dried and sifted, 2 oz. warmed blotter. Separate the whites of eggs from the yolks, place the whites in a copper egg-bowl and the yolks in a round basin ; to the latter add the sugar, and work them well with a wooden spoon for about five minutes. Beat the whites to a stiff froth, mix the flour and butter, and whisk lightly with the yolks to incorporate the ingredients ; the mixture will then be feady for pouring into buttered and floured tins, sheets, fancy moulds, &c. 1976. Genoise au Chocolat. — Prepare the same mixture as given for plain Genoise, but incorporate with the yolks and sugar two ounces of ground almonds and one ounce of grated chocolate. 1977. Genoise au Cafe. — Add a dessertspoonful of best coffee extract, with the yolks of eggs and sugar, and prepare the same mixture with the given ingredients as for Genoise. 1978. Genoise decoree. — Prepare the Genoise mixture (any flavour) and put into a square baking-sheet ; if you do not have one with the sides turned up all round fasten a piece of wood across the It R 610 THE NEW CENTURY COOKERY BOOK part which is open, to keep the mixture from running off. Bake it in a quick oven to a nice yellow colour ; cut it into fancy or plain shapes, put them to dry, then glaze them with different coloured fondant or glace royale ; when dry ornament with apple and red currant jelly. 1979. Gateau Genoise ( Genoise Cake). — 6 eggs, ^ oz. caster sugar, 6 oz. butter, 6 oz. flour, the thin rind of | a lemon f

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