Genoise Pastry

Ingredients

• 1/2 lb. of the freshest butter
• 4 oz, of powdered loaf sugar
• four eggs
• 1/2 lb. of fine flour
• a teaspoonful of vanilla essence
• about a gill of water

Method

1. 1

   Warm butter, beat with sugar until creamy, add eggs one at a time, then incorporate flour.

2. 2

   Pour onto a buttered tin and bake for 10-15 minutes.

3. 3

   Cool, spread with apricot jam, and top with chocolate icing.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 233. The excerpt below is the record exactly as published.

Genoise Pastry. — Take |lb. of the freshest butter, put it in a bowl, and warm it until it can be beaten with a spoon, add to it 4 oz, of powdered loaf sugar, and beat the two together until a smooth white cream is obtained, then add one egg, and keep on beating the mixture till it is smooth again, then add three more eggs in the same manner. The germ of the eggs should be removed. Lastly, incorporate quickly \Vo. of fine flour with the mixture, and as soon as it is smooth, pour it out to the thickness of Jin. on a buttered flat tin, which must be put into the oven at once. When done (in about ten to fifteen minutes), turn out the slab of Genoise, and put it to cool, underside uppermost, on a sieve. There is some MENU FOR A DINNER OF SIX. 419 knack needed in beating this paste to prevent its curdling. Should this happen, it can be remedied by beating as quickly as possible until the mixtui^e is smooth again. Take a slab of Genoise, spread on the top of it the thinnest possible coating of apricot jam, then a coating of chocolate icing. Put it into a very hot oven for rather less than a minute, take it out, and place it in a cold place to get cool. Then cut it up with a sharp knife in any shapes you like. Chocolate Icing. — Put into a sauce-pan Jib. of powder- ed loaf sugar, 2 oz. of grated chocolate, a tea-spoonful of vanilla essence, and about a gill of water

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