Genoise Sheet Cake (dj/am)

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Line bottom of jelly-roll pan with
parchment paper.  Combine clarified butter and vanilla in small bowl.
Keep hot until  needed or reheat for a few seconds just before
using--this is  important! Combine flour with 3 tablespoons of the
sugar. Sift  together twice; return to sifter and set aside.  In a
large heatproof mixing bowl, use a whisk to combine eggs and  sugar.
Place bowl in or over a saucepan containing 1-2 inches of  barely
simmering water. Heat eggs to lukewarm, (check by touching),  whisking
occasionally.  Remove bowl from heat. Beat egg mixture at high speed
with an electric  mixer until it has cooled, tripled in bulk, and
resembles softly  whipped cream.  Sift about 1/3 of the flour mixture
over the whipped eggs. Use your  largest rubber spatula to fold the
mixture, by hand, quickly but  gently until combined. Sift and fold in
half the remaining flour  mixture; sift and fold in the rest. Scoop
about 1 cup of the batter  into another bowl and fold it together with
the hot clarified butter  and vanilla. When completely combined, fold
the butter mixture back  into the remaining batter. Turn batter into
prepared pan, and spread  evenly over pan.  Bake 15-20 minutes or until
cake shrinks slightly from the edges of  the pan and top springs back
when pressed with fingers. Run a small  knife around the edges of the
cake to release it from pan. Invert pan  onto a sheet of foil and
remove pan. Cool cake without removing  parchment pan liner (cake will
steam slightly between the parchment  and the foil, making it flexible
enough to roll without cracking  later).  Busted and entered for you
by: Bill Webster  CHEF DU JOUR ALICE MEDRICH SHOW #DJ9149  Converted by
MM_Buster v2.0l.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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