Nutrition Facts

Serving Size 215 g

(Approx. 12 Servings)

Amount Per Serving

Calories	590	Calories From Fat	140

% Daily Value*

Total Fat 16 g	25%

Saturated Fat 7 g	35%

Trans Fat 0.0 g

Cholesterol 160 mg	53%

Sodium 300 mg	13%

Total Carbohydrate 101 g	34%

Dietary Fiber 0 g	0%

Sugars 75 g

Protein	9 g

Vitamin A 6%	•	Iron 15%

Vitamin C 0%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Vanilla Genoise Cake

Prep Time

40 minutes

Cook Time

1 hour

Total Time

1 h 40 m

Serves

12 People

Ingredients

Recipe makes 12 Servings

10 large H-E-B Grade AA Cage Free Large Brown Eggs, 8 whole eggs and 2 egg yolks

2 cup(s) H-E-B Organics Pure Cane Sugar

1/2 Tsp Morton Kosher Salt

3 Tsp H-E-B Select Ingredients Pure Madagascar Bourbon Vanilla Extract

8 Oz Plugra European Style Unsalted Butter, melted and kept warm in a bowl

2 cup(s) H-E-B Organics Cake Flour, sifted is preferred

1 1/2 cup(s) H-E-B Mootopia Vanilla 2% Reduced Fat Milk, plus more as needed for brushing on cakes

25 Oz Wholesome! Organic Vanilla Frosting, about 2 containers, any flavor

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Instructions

Preheat oven to 325ºF. Grease 2 (9 inch) standard cake pans until well coated and set aside.

Fill a medium sized pot 1/3 full of water and bring to a boil. (Pot will serve as a double boiler so make sure mixing bowl fits over pot without touching water.)

In the bowl of a stand mixer, add eggs, egg yolks, sugar and salt. Whisk to combine.

Once water is boiling, turn heat down to low. Set mixing bowl on top of pot and whisk egg mixture until it reaches 110ºF and sugar is dissolved.

When eggs reach 110ºF, transfer mixing bowl to stand mixer and fit with whisk attachment.

Set mixer speed to medium-high (6 to 8) and whip eggs for approximately 5 minutes. Meanwhile, add vanilla to melted butter and set aside.

After 5 minutes, adjust mixer speed to medium (4 to 6) and whip for 15 minutes to stabilize egg mixture. Remove mixing bowl from stand.

Using an hand whisk or spatula, gently fold in sifted flour a little at a time until it's completely absorbed. Avoid whisking too much so it stays light and airy.

Add a scoop of cake batter to butter and vanilla mixture then gently whisk until it's smooth and creamy.

Gently fold butter mixture back into batter until fully incorporated. Pour batter evenly into prepared cake pans.

Bake 40 to 60 minutes or until nicely puffed and a toothpick inserted in center of each cake pulls out clean. Place pans on a wire rack and cool completely.

Remove cakes from pan and place on a cutting board. Evenly cut each cake horizontally in half or in thirds so you have a total of 4 to 6 thin cake layers.

Brush each layer liberally with vanilla milk and allow milk to soak in.

To assemble layer cake, place 1 layer on a cake stand or platter and spread frosting over the top. Repeat until all layers have been added, then completely frost the outside of cake.

Allow cake to set up for several hours or overnight so it absorbs moisture before cutting and serving.

Chef's Note: Genoise cake is a simple sponge cake capable of absorbing lots of liquid. It's meant to be layered and brushed with any flavorful liquid from simple syrup to fruit juices, liquors, etc.