Plain Genoise

3 large eggs

3 large egg yolks

Pinch of salt

3/4 cup sugar

1/2 cup cake flour

1/4 cup cornstarch

Grease the bottom and sides of a 9-inch round cake pan or 9-inch springform pan, then line the bottom with parchment paper and grease the paper.

Set a rack in the middle of the oven and heat the oven to 350°F.  

Half-fill a medium saucepan with water and bring to a boil over high heat.  Lower the heat so the water is simmering.

Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer.  Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger).  Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume.  The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted. 

While the eggs are whipping, stir together the flour and cornstarch.  

Sift one-third of the flour mixture over the beaten eggs.  Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps.  Repeat with another third of the flour mixture, and finally with the remainder.  

Scrape the batter into the prepared pan and smooth the top.

Bake the genoise for about 25 minutes, or until well-risen, deep gold, and firm to the touch.

Immediately use a small paring knife to loosen the cake from the sides of the pan.  Invert the cake onto a rack, the re-invert onto another rack and let the cake cool right side up on the paper.  Remove the paper when the cake is cool.

Storage: Wrap in plastic wrap and refrigerate for several days or double-wrap and freeze for up to a month.

Makes one 9-inch round layer.

From Perfect Cakes by Nick Malgieri