Genoise Mousseline
Yield
8 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 3 | large |
egg yolks
|
|
| ⅔ | cup |
sugar
|
|
| ⅔ | cup |
cake flour
|
|
| ⅓ | cup |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 3 | large |
egg yolks
|
|
| 158 | ml |
sugar
|
|
| 158 | ml |
cake flour
|
|
| 79 | ml |
cornstarch
|
|
Directions
Preheat oven to 350℉ (180℃).
Place eggs and yolks in the bowl of an electric mixer and beat by hand to break up.
Beat in the sugar in a stream, and place the bowl over simmering water, beating by hand to warm the mixture.
Beat the mixture by machine on high speed until cold and increased in volume.
Sift the flour and cornstarch together several times and sift them over the egg mixture.
Fold in by hand.
Pour the batter into a buttered and paper-lined 9-inch springform pan and bake for about 30 minutes.
Remove from the pan immediately and cool on a rack.
