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Name: Genoise - Great Chefs
Prep time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 1/2 lb Sugar; 1/4 lb Butter, sweet; 8 lg Eggs; 7 oz Flour, cake

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INGREDIENTS

1/2 lb Sugar
1/4 lb Butter, sweet
8 lg Eggs
7 oz Flour, cake

Servings

INSTRUCTIONS

Preheat oven to 350 F. Melt the butter over low heat and set it aside. Mix the eggs and sugar together and place them in a double boiler, stirring constantly by hand until the sugar has dissolved and the mixture is lukewarm. Beat the mixture for about 5 minutes in a mixer on high speed until tripled in volume and pale ivory in color. Sift the flour twice, then gradually sift the flour over the mixture, folding it in gently. Add the cooled butter at the last and fold gently but quickly. Butter and flour the sides and bottoms of two 9-inch springform pans. Pour the mixture into the pans. Bake in a 350 F oven for about 20 minutes. Remove the cakes from the pans and cool on racks. Preparation time: 1 1/2 hours Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Genoise - Great Chefs

1/2 lb Sugar 
1/4 lb Butter, sweet 
8 lg Eggs 
7 oz Flour, cake

Preheat oven to 350 F.         Melt the butter over low heat and set it aside.         Mix the eggs and sugar together and place them in a double boiler,  stirring constantly by hand until the sugar has dissolved and the mixture  is lukewarm.  Beat the mixture for about 5 minutes in a mixer on high speed  until tripled in volume and pale ivory in color.         Sift the flour twice, then gradually sift the flour over the mixture,  folding it in gently.  Add the cooled butter at the last and fold gently  but quickly.         Butter and flour the sides and bottoms of two 9-inch springform pans.  Pour the mixture into the pans.  Bake in a 350 F oven for about 20 minutes.  Remove the cakes from the pans and cool on racks.         Preparation time:  1 1/2 hours         Source:  Great Chefs of San Francisco, Avon Books, 1984         Chef:  Bruce LeFavour, Rose et Le Favour, St. Helena,       :      Napa Valley, California         Pastry Chef:  Ann McKay    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition

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Serving Size: 1 Serving (158g)
Recipe Makes: 16

Calories: 328
Calories from Fat: 164 (50%)

Amt Per Serving		% DV

	Total Fat 18.2g	24 %
	Saturated Fat 7.5g	37 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 2g
Cholesterol 543.8mg		167 %
Sodium 176mg		6 %
Potassium 182.3mg		5 %
Total Carbohydrate 24.7g		7 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 24.5g
Protein 16.8g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 328

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