Citrus Genoise
 
Makes 1 (9-inch) cake layer
Ingredients
  • 3 large eggs (150 grams)
  • ½ cup (100 grams) granulated sugar
  • ½ teaspoon orange zest
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • ½ cup plus 1 tablespoon (69 grams) cake flour
  • 5 tablespoons (40 grams) cornstarch
  • 3 tablespoons (42 grams) unsalted butter, melted
  • ¼ cup (50 grams) dry rosé
Instructions
  1. Preheat oven to 350°F (180°C). Line bottom of a 9-inch round cake pan with parchment paper.
  2. In the bowl of a stand mixer, whisk together eggs, sugar, zest, vanilla, and salt over a saucepan of simmering water until a candy thermometer registers 110°F (43°C), about 3 minutes. Carefully transfer bowl to stand mixer; using the whisk attachment, beat at high speed until pale yellow and tripled in size, about 3 minutes.
  3. In a small bowl, sift together flour and cornstarch. Fold flour mixture into batter.
  4. Transfer 1 cup (110 grams) batter to a medium bowl; add melted butter, whisking to combine. Fold butter mixture into remaining batter. Spoon batter into prepared pan.
  5. Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Brush rośe onto cake layer.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/frose-bombe-glacee/