Reviews
Add Rating & Review
24 Ratings
5 star values:
1
4 star values:
6
3 star values:
8
2 star values:
5
1 star values:
4
Back to Genoise for Gingerbread Town-Square Cake
All Reviews for Genoise for Gingerbread Town-Square Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Recipe Summary
Yield: Makes one 9-inch square cake
Ingredients
Ingredient Checklist
Vegetable-oil cooking spray
8 large eggs, room temperature
1 1/3 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting
Pinch of salt
1 stick (8 tablespoons) unsalted butter, melted and cooled
Cook's Notes
Cake can be wrapped tightly in plastic and refrigerated for up to 3 days or frozen for up to 1 month.
Gallery
Recipe Summary
Yield: Makes one 9-inch square cake
Gallery
Recipe Summary
Yield: Makes one 9-inch square cake
Recipe Summary
Yield: Makes one 9-inch square cake
Yield: Makes one 9-inch square cake
Makes one 9-inch square cake
Ingredients
Ingredients
- Vegetable-oil cooking spray
- 8 large eggs, room temperature
- 1 1/3 cups granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour, plus more for dusting
- Pinch of salt
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
Directions
Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Line bottom with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
Whisk together eggs and sugar in a large heatproof bowl. Set bowl over a pan of simmering water, and whisk until mixture is warm and sugar has dissolved, about 3 minutes.
With a standing mixer fitted with the whisk attachment, beat egg mixture on high speed until pale and very thick, about 12 minutes. Beat in vanilla. Sift flour and salt over mixture in 3 additions, folding gently with a spatula. When almost incorporated, pour melted butter down side of bowl, and gently fold until completely incorporated.
Gently pour mixture into prepared pan. Bake until a toothpick inserted into center of cake comes out clean and top springs back when lightly touched, 30 to 35 minutes. Let cool completely in pan on a wire rack.
Invert cake onto rack, and remove parchment. Using a serrated knife, cut cake horizontally into 3 layers.
Cook's Notes
Cake can be wrapped tightly in plastic and refrigerated for up to 3 days or frozen for up to 1 month.
Cook’s Notes
Cake can be wrapped tightly in plastic and refrigerated for up to 3 days or frozen for up to 1 month.
Reviews
Add Rating & Review
24 Ratings
5 star values:
1
4 star values:
6
3 star values:
8
2 star values:
5
1 star values:
4
Reviews
Add Rating & Review
24 Ratings
5 star values:
1
4 star values:
6
3 star values:
8
2 star values:
5
1 star values:
4
Add Rating & Review
24 Ratings
5 star values:
1
4 star values:
6
3 star values:
8
2 star values:
5
1 star values:
4
24 Ratings
5 star values:
1
4 star values:
6
3 star values:
8
2 star values:
5
1 star values:
4
24 Ratings
5 star values:
1
4 star values:
6
3 star values:
8
2 star values:
5
1 star values:
4
- 5 star values:
- 1
- 4 star values:
- 6
- 3 star values:
- 8
- 2 star values:
- 5
- 1 star values:
- 4
All Reviews for Genoise for Gingerbread Town-Square Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Genoise for Gingerbread Town-Square Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
