Genoese Pastry (Beaten Cold)

Ingredients

• ½ lb. Vienna flour
• 8 eggs
• 10 oz. sugar
• 7 oz. butter
• A few drops of vanilla or other flavouring

Method

1. 1

   Weigh all the ingredients very carefully.

2. 2

   Clarify the butter, sieve and warm the flour.

3. 3

   Put the yolks of the eggs into one large basin and the whites into another.

4. 4

   Sieve the sugar over the yolks, and then with a wire whisk beat them well about 15 minutes, or until light and creamy.

5. 5

   Whisk the whites to a stiff froth, and add them alternately with a little of the flour to the creamed yolks and sugar.

6. 6

   Mix very gently and lightly.

7. 7

   Add the clarified butter and vanilla essence, and mix again.

8. 8

   Pour out on a shallow tin lined with paper, and bake in a quick oven until lightly browned and firm to the touch.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 905. The excerpt below is the record exactly as published.

Genoese Pastry (Beaten Cold) £ lb. Vienna flour. 8 eggs. 10 oz. sugar. A few drops of vanilla 7 oz. butter

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