Eggs, coconut sugar, and vanilla whip until tripled in volume and foamy, then sifted whole wheat pastry flour folds in gently by the batch — the entire lift of this genoise rides on that airy egg base.
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Preheat oven to 350° F. Oil and flour two 8-inch cake pans and line bottoms with lightly buttered or oiled parchment.
Add eggs, coconut sugar, and vanilla to stand mixer bowl and beat at high speed for about 6-10 minutes until mixture has tripled in volume and has become light in color and foamy. Mixture should be almost consistency of stiff peaks.
Gently transfer egg mixture into clean large bowl. Sift flour in small batches (3 times) into egg mixture while folding batter with large rubber spatula.
Divide batter into 2 prepared pans.
for about 15-20 minutes or until cake is golden brown and springy to touch.
Using paring knife, cut cake away from sides of pan immediately, leaving cake in pans to cool for 10 minutes .
Remove cakes from pans, remove parchment from bottoms of cakes, and cool completely on wire racks. Use cakes as two layers or split each of them and use as four layers.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
