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Subject:
genoise cake recipe source
From:
Ann Sokolowski <[log in to unmask]>
Reply To:
Ann Sokolowski <[log in to unmask]>
Date:
Tue, 17 Jun 2003 10:04:51 -0400
Content-Type:
text/plain
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<<Disclaimer: Verify this information before applying it to your situation.>>

A basic, all around cake is genoise, which you can use for anything.

MarthaStewart.com has a recipe for it on today's calendar.

Note: don't use the Hagman mixes for the flour...they are too heavy.
Substitute cornstarch for it.  Wrap tightly after cake is thoroughly
cooled.

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