White Chocolate Genoise (Italian Sponge Cake)
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
1 cake
ingredients
- 3 ounces fine quality white chocolate, chopped
- 2 tablespoons unsalted butter, cut into bits
- 1⁄2 teaspoon vanilla
- 1⁄2 cup cake flour (not self-rising)
- 1⁄4 teaspoon salt
- 3 large eggs, room temperature
- 1⁄3 cup sugar
directions
- Line the bottom of a greased 8 1/2 inch springform pan with wax paper, grease the paper and dust the pan with flour, knocking out the excess.
- In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth.
- Remove the bowl from the heat and let the mixture cool.
- Into a bowl sift together the flour and the salt.
- In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted.
- Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly.
- Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350 degree oven for 25 minutes, or until a tester comes out clean.
- Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan.
- Invert the cake onto another rack and remove the wax paper.
- Reinvert the cake onto the rack and let it cool completely.
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Reviews
-
Great recipe,I made it last night. I had white chocolate I wanted to use up and liked the idea of the genoise cake, absolutely lovely flavour. I ended up whipping the eggs until fluffy and airy, but then I just threw the rest of the ingredients in and mixed with the beaters so it didn't rise a lot since I destroyed the air bubbles. Don't ask me why I did it knowing full well what would happen lol, so even though it didn't rise much it still had a great texture soft and spongy with a great flavour. I iced with a chocolate meringue frosting and it was pretty damn good.<br/> Thank you for the recipe it is a definite keeper. In fact I'm going to make another one today :)
RECIPE SUBMITTED BY
Born in Macon Georgia. Met a wonderful British lady while playing spades one day..and the rest is history!
Hope to get back to Georgia soon -- I miss being able to buy simple things like Crisco (or any kind for that matter!) shortening, Corn Meal, SNOW CRAB!!! I love "smoke cooking", that's not so easy over here either!
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