Due to my crazy schedule at work I can see that I will be a last minute poster. It’s 11:12pm and I still have to frost the cake for my hungry minions at work tomorrow. After reading all t he discouraging posts in the P&Q I was really worried about this recipe. I’m the general manager of five flower shops, getting ready for Valentine’s day and I just couldn’t get this cake out of my mind!!!!! I really wanted it to turn out. So I did a lot of research about genoise, read the recipe four times, measured everything in advance, and I think I got it right!!!!
I started with room temperature eggs and whisked them continuously over simmering water until they were almost hot. Then I pretty much followed the recipe to a T with only minor adjustments.
I then oh so gingerly sifted part of the flour into the egg mixture, then the butter, then said a prayer and the remaining flour.
I prepared my pan and also used my magic cake strips. I f haven’t tried theses I highly recommend them. They’re simply a cloth strip that is soaked in cold water and wrapped around the outside of the cake pan and secured with a pin. Apparently it helps to distribute heat evenly and therefore your cake rises evenly as well. I can tell you in this case it worked like a CHARM!!!
AHHH success, now if I can cut it evenly I’ll be happy.Here is the finished product…keep in mind I’m a florist and a baker, not Ansel Adams!!!