Genoise Cake

Ingredients

• 6 eggs
• 6 ozs. butter
• The thin rind of half a lemon
• 1 lb. castor sugar
• 6 ozs. flour

Method

1. 1

   Break the eggs into a basin, beat up with a whisk and add the sugar.

2. 2

   Whisk these together over a stew-pan of boiling water for about fifteen minutes, till it appears like a thick cream, then stir in by degrees the flour (sifted) and the butter (melted); lastly add the lemon rind.

3. 3

   Pour this mixture into a well buttered saute-pan and bake in a moderately heated oven from 25 to 30 minutes.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 39. The excerpt below is the record exactly as published.

GENOISE CAKE. () eggs 6 ozs. butter The thin rind of half a lemon, finely chopped i lb. castor sugar 6 ozs. fiour 'IHE EXHIBITION COOKERY BOOK. 97 Break the eggs into a basin or into a copper egg bowl, beat up with a whisk and add the sugar. Whisk these together over a stew-pan of boiling water for about fifteen minutes, till it appears like a thick cream, then stir in by degrees the flour (sifted) and the butter (melted) ; lastly add the lemon rind. Pour this mixture into a well buttered saute-pan and bake in a moderately heated oven from 25 to 30 minutes. Turn out, let cool, and use as required. 201. SPONGE CAKES. 6 ozs. flour j 6 ozs. castor sugar 6 yolks aucl 4 whites of eggs A gill of milk Sift the flour and put it in front of the fire to dry. Cream the sugar and egg-yolks, and beat or whisk for at least twenty minutes. Now add the milk and the flour, together with the whites of eggs, which have been whisked to a stiff froth ; the flour and egg-whites must be whisked in very lightly and by degrees. Three parts fill some well buttered and sugared or floured sponge cake moulds, and bake in a moderately heated oven for about thirty minutes. 202. PLUM CAKE. 8 ozs. flour J oz. Paisley flour (B. and P.’s) 4 ozs. castor sugar 2 ozs. currants 5 ozs. butter 5 gill milk 1 oz. mixed peel 2 ozs. raisins or sultanas h teaspoonful ground cinnamon 2 eggs Put the sugar into a basin, beat well with the two yolks of eggs, dissolve the butter ; whisk the whites of eggs to a stiff froth, sift the flour with the Paisley flour, clean the fruit, shred the peel., mix all the dry ingredients with the 7 98 THE EXIIIJHTION COOKERY ROOK. sugar and yolks of eggs, add gradually the whites of eggs and milk. Pour into a buttered mould, and bake in a moderate oven for about one and half hours. 203 1 lb. butter 3 eggs. 2 ozs. glace cherries, cut in dice The juice of 1 lemon i lb. Vienna flour i lb. castor sugar

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