Genoise Paste

Ingredients

• 6 oz. of flour
• ¼ lb. of powdered castor sugar
• 5 oz. of butter, melted, but not hot
• 6 eggs
• Flavor according to taste.

Method

1. 1

   Sift flour on paper, beat eggs and butter in a basin over boiling water for 20 minutes.

2. 2

   Add flour and butter, mix lightly.

3. 3

   Fill mold with paste and place in paper-bag.

4. 4

   Allow 55 minutes in a moderate oven.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 24. The excerpt below is the record exactly as published.

Genoise Paste. — Take 6 oz. of flour and sift it on a sheet of paper, then J4, lb. of 76 SOYER’S PAPER-BAG COOKERY powdered castor sugar, 5 oz. of butter, melted, but not hot. Break 6 eggs in a basin, and place the basin in some boiling water in a separate pan placed over gentle heat. Beat the eggs and butter for 20 minutes or so with an egg-beater to a nice consistency. Take the basin off the fire, and beat the contents a little again. Add flour and butter, mix lightly with wooden spoon, but not to stir it up to a cream. Flavor according to taste.

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