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GÉNOISE
Makes one 9-inch round cake, 12 servings
2
⁄3 cup unbleached, all-purpose flour
1
⁄3 cup cornstarch
1
⁄3 teaspoon baking soda
3 large eggs
3 large egg yolks
2
⁄3 cup sugar
1
⁄4 cup unsalted butter, melted
and cooled
Preheat oven to 350° F. Butter and flour
a 9-inch round cake pan; reserve. Sift
together dry ingredients into a mixing bowl;
reserve.
Place eggs, yolks, and sugar in a large
heatproof (stainless or heatproof glass)
mixing bowl. Place over a pan of simmer-
ing water and mix on Speed 2 until the egg
mixture is tepid and slightly frothy, about 5
minutes. Remove the bowl from heat and
use the chef’s whisk, beating on Speed 5
until the eggs double in volume and are
light and fluffy, about 1
1
⁄2 minutes.
Carefully fold in dry ingredients and then
the butter, using Speed 1 and the beaters.
Be careful to scrape the bottom and sides
of the bowl while mixing. Finish by scrap-
ing the bottom and sides of bowl one last
time with rubber spatula to ensure even
incorporation.
Pour into prepared cake pan and bake for
about 30 to 35 minutes until the top puffs
and is golden brown and spongy to the
touch. Let cool in pan for 2 to 3 minutes,
then turn out onto a wire rack to cool
completely.
Nutritional information per serving:
Calories 146 (39% from fat) • carb. 19g • pro. 3g
• fat 6g • sat. fat 3g • chol. 117mg • sod. 64mg
• calc. 14mg • fiber 0g
GRAND MARNIER
®
WHIPPED CREAM
Makes about 2 cups
1 cup heavy cream
1
⁄4 cup confectioners’ sugar, sifted
1
⁄2 teaspoon pure vanilla extract
3 tablespoons Grand Marnier
®
liqueur
Place heavy cream in mixing bowl. Using
the chef’s whisk attachment, whip the
cream on Speed 5 for about 1 minute.
Add the sifted sugar, vanilla, and Grand
Marnier
®
. Whip for an additional minute
until soft peaks form.
Nutritional information per serving (2 tablespoons):
Calories 64 (76% from fat) • carb. 3g • pro. 0g
• fat 6g • sat. fat 3g • chol. 20mg • sod. 6mg
• calc. 13mg • fiber 0g
COFFEE WHIPPED CREAM
Makes about 2 cups
1 cup heavy cream
1
⁄4 cup confectioners’ sugar, sifted
1
⁄4 teaspoon pure vanilla extract
1
⁄4 cup strong brewed coffee, chilled
Place heavy cream in a cold mixing bowl.
Using the chef’s whisk, whip the cream for
1 minute on Speed 5. At this point add the
sifted confectioners’ sugar and vanilla and
1 teaspoon of coffee. Continue beating,
adding one teaspoon of coffee at a time to
taste until cream reaches soft peak stage,
about 2 to 3 minutes.
Nutritional information per serving:
Calories 59 (83% from fat) • carb. 23g • pro. 0g
• fat 6g • sat. fat 35g • chol. 20mg • sod. 6mg
• calc. 10mg • fiber 0g
14
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