Julia Childs Genoise Cake Food

JULIA CHILD'S REINE DE SABA (QUEEN OF SHEBA) CAKE

Steps:

• Preheat oven to 350 degrees. Set the oven rack in lower middle level.
• In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into.
• pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
• In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
• Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
• Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.

JULIA CHILD'S GENOISE CAKE

Steps:

• Brown butter in a saucepan, remove from heat to cool. Preheat oven to 325. Prepare 8x 2 pan--square or round. Butter, place parchment in bottom, butter the parchment. Whisk four eggs with sugar and vanilla over hot water until the mixture is warm to your finger. (The water in the bottom of the double boiler should not be boiling.) The mixture should be warm and foamy, not thick. Then place bowl beneath a stand mixer; mix 5-6 minutes until the mixture makes the ribbon. Next, alternately add the sifted flour and tepid butter to the batter, constantly and gently folding, taking care not to deflate the batter. Do not add the residual leavings of butter. Pour batter into the prepared pan, smooth with a spatula, and bake at 325 for 35-45 minutes. Cake is done when it rises and doubles, and springs back when you touch it. Cool 10 minutes, remove pan. When completely cool, cover. Can be frozen.