Italian Genoise Cake

Ingredients

• 1.5 eggs, at room temperature; approximately 5 eggs = 1 cup
• 2.1 cup sugar, for cake
• 3.0.5 teaspoon salt, for cake
• 4.1 teaspoon vanilla essence, for cake
• 5.1.5 cup plain flour, sifted; for cake
• 6.0.5 cup sugar, for custard cream
• 7.0.33 cup plain flour, for custard cream
• 8.3 eggs or egg yolks, 3 whole eggs or 4 yolks; for custard cream
• 9.1.75 cup milk, for custard cream
• 10.1 teaspoon vanilla essence, for custard cream
• 11.85 gram butter, for custard cream
• 12.2 tablespoon butter, for chocolate icing
• 13.55 gram dark chocolate, melted; for chocolate icing
• 14.1 cup icing sugar, sifted; for chocolate icing
• 15.2 tablespoon water, for chocolate icing

Method

1. 1.CAKE: Beat eggs until light and fluffy. Gradually add sugar, salt and vanilla. Beat until very thick and lemon-coloured.
2. 2.Fold in flour 2 dessertspoons at a time. Fold in gently but thoroughly.
3. 3.Grease and flour two 9" layer pans. Bake in a 375°F (190°C) oven for about 25 minutes.
4. 4.Remove from oven. Cool in pans. Remove from pans and when completely cool, split each layer in half.
5. 5.CUSTARD CREAM: Combine sugar and flour in the top of a double boiler. Mix well, then add milk and eggs. Cook over medium heat until thick. Remove from heat, add vanilla and butter. Stir until butter melts. Use a whisk to prevent lumps. Cool.
6. 6.THIN CHOCOLATE ICING: Melt together butter and chocolate. Blend in icing sugar and water. Beat until smooth but not stiff.
7. 7.ASSEMBLY: Fill the layers with custard cream. Cover the top of the cake with the thin chocolate icing. Refrigerate for a few days before serving.

Notes

• This is a classic Italian-style genoise — a light egg-foam sponge with no chemical leavening.
• The cake improves significantly with a few days in the fridge — the custard cream sets and the flavours meld.
• 3 oz = approximately 85g.