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Ladyfinger Gènoise




Source of Recipe


Internet


List of Ingredients




3 tablespoons unsalted butter, melted
1 1/4 cups sifted cake flour
2/3 cup sugar
1/8 teaspoon salt
2 large eggs, at room temperature
4 large egg yolks, at room temperature
1 teaspoon pure vanilla extract



Recipe



Pour the melted butter into a 1-quart bowl; reserve.

Put the sifted flour, 1 tablespoon of the sugar, and the salt into a sifter or sieve; sift onto a piece of waxed paper and set aside.

Put the eggs, yolks, and 1 table spoon of the sugar into the bowl ov a heavy duty mixer (or work with a hand-held mixer). Holding the whisk attachment from the mixer in your hand, beat the mixture just to combine. Add the remaining sugar and whisk by hand to mix. With the bowl and whisk attachment in place, whip the mixture on medium speed until it is airy, pale, and tripled in volume, like softly whip- ped cream, 4 to 5 minutes. You'll know that the eggs are properly whipped when you lift the whisk and the mixture falls back into the bowl in a ribbon that rests on the surface for about 10 seconds. If the ribbon immediately sinks into the mixture, continue for a few more minutes. Pour the vanilla extract during the last moments of whipping.

Detach the bowl from the mixer. Sprinkle about one third of the flour mixture over the batter. Fold in the flour with a rubber spatula, stopping as soon as the flour is in- corporated. Fold in the rest of the flour in 2 more additions.

Gently spoon about 1 cup of the batter into the bowl with the melted butter and fold the butter in with the rubber spatula. Fold this mixture into the batter in the mixer bowl. (This is the point at which the batter is at its most fragile, so fold gently.)

The batter is now ready to be used and, in fact, must be baked immediately.

6 Dozen