CookEat Recipe
Currant-Jelly Genoise Cake
A two-layer vanilla genoise filled with currant jelly and cut into six pieces.
Method
Steps
Step 1
Place four eggs and about 113 g sugar in a clean heatproof bowl. Rest the bowl bottom in contact with the printed about 5 cm deep lukewarm water bath, partly immersed but with the water safely below the bowl rim so none enters the eggs. Whip briskly for the printed twelve minutes or until thick and aerated.
Step 2
Remove from the bath, fold in about 113 g sifted flour gently, then fold in about 57 g melted butter and one teaspoon vanilla. Lightly butter and line a recorded suitable pastry pan, then pour in the batter.
Step 3
Bake in a moderate-to-low oven, using the printed twenty minutes as a guide, until the centre is set and a clean probe confirms 74°C in the egg-rich cake. Cool in the pan for the printed fifteen minutes, turn out and remove the paper.
Step 4
As an editorial reading of “crosswise,” split the cake horizontally into two layers. Spread two tablespoons currant jelly over the lower layer, replace the upper layer, dust lightly with powdered sugar and cut into the six printed even pieces. Serve on a clean dish.
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