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7 large eggs
Preheat the oven to 375°F. Grease pans and line with parchment paper.
Bring about 2" of water to a boil in the bottom of a double boiler. Reduce heat so water is simmering. Place eggs in the top of a double boiler or in a metal mixer bowl. With a wire whisk, lightly whisk eggs. Gradually whisk in the sugar.
Place the eggs over the water and whisk until the eggs are warm (about 110°F). You can use an instant-read thermometer or stick your finger into the eggs. They should feel quite warm, but not hot.
Remove from heat and beat the eggs with an electric mixer on high, until they have tripled in volume and are very thick.
Sift together the matzo cake meal and the potato starch. Then sift 1/3 of the mixture over the eggs. Fold together with a slotted spoon or rubber scraper. Repeat until all of the dry mixture is incorporated.
Place the oil in a medium microwavable bowl. Microwave for 30 seconds on medium, or until the oil is warm.
Stir 2 cups of batter into the oil until blended. Fold this gently into the remaining batter. Pour the batter into the pans. If necessary, carefully spread it to the edges of the pans. Do not tap the pans to remove bubbles.
Place on the middle shelf in the oven and bake the cakes until lightly browned and springy, according to the following table:
After the cakes come from the oven, cool them in the pan on wire racks. When cool, invert the cakes onto cake boards. Use another cake board to flip the cakes right side up.
Notes: Can be prepared ahead and refrigerated for 2-3 days, or frozen for 3 months.
Poster's Notes:
Don't' forget to moisten genoise with 0.5 to 1 cup of syrup (depending on the moistness of your filling), unless using an extremely moist filling.
Posted by Maxine in RI
Nutritional Info Per Serving: N/A
1 cup vanilla sugar
0.5 cup matzo cake meal
0.5 cup potato starch
0.25 cup bland oil
Number Size Time
3 8" rounds 10-12 minutes
2 8" rounds 13-15 minutes
2 10" rounds 12-15 minutes
1 12x15 rectangle 15-20 minutes
2 10x15 jellyroll 8-10 minutes
Genoise is a wonderful cake raised only by air whipped into eggs. When moistened with sugar syrup, genoise becomes rich, velvety, and delicious. Although Passover genoise absorbs fluid differently than those made with flour, and is not as light, it is still an excellent Passover cake.