A delicious feathery génoise in an ideal size. I used superfine sugar (I pulverized the required amount of ordinary sugar in my blender for a few seconds), I clarified the butter, and I sifted the flour 4 times and then a last time over the batter when folding it in. A great cake one can eat plain, although there's nothing plain about that génoise. I'll make it again - it's so versatile, and I might try other flavourings than vanilla.
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A delicious feathery génoise in an ideal size. I used superfine sugar (I pulverized the...