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Génoise Rose
- Serves:
8 to 10
- Difficulty
Medium
- Ready in
20 min
Published 2009
It was exciting to discover that this moist and gossamer cornerstone of French cake baking can be made in a decorative mold. And the beauty of it is that it demonstrates that the cake is delicious enough to stand alone without the further adornment of frosting.
For this cake, I prefer to use cake flour or all-purpose flour with cornstarch for the highest possible rise.
Ingredients
Method
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- Génoise Rose
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