Genoise

• 12 oz eggs
• 8 oz sugar
• 8 oz cake flour, sifted
• 2 1/2 oz butter, melted and cooled back to room temperature
• 1 t vanilla, added to butter during cooling

1. Line a 10 inch cake pan with parchment paper. Use pan spray to attach parchment to bottom of pan.
2. Whisk eggs and sugar. Put over a double boiler and whisk until mixture reaches 110-120 degrees.
3. Put in mixer and whip on high for approximately 10 minutes. Reduce speed to medium to reduce air bubbles.
4. Put egg mixture into a clean bowl. Add 1/2 the flour to the butter to temper. Add remaining flour around edge of bowl of egg mixture and fold into eggs. Add butter mixture to eggs and fold gently.
5. Pour into prepared pan. Fill pan only 2/3 full. Turn pan to settle batter.
6. Bake at 350 degrees for approximately 25 minutes or until it springs back when lightly touched.
7. Frost with Italian or Swiss buttercream.

eggs, sugar, cake flour, butter, vanilla

Taken from www.epicurious.com/recipes/member/views/genoise-50073841 (may not work)