Ingredients

White Chocolate Genois
1/2 C. cake flour
3 ounces white chocolate, chopped
1/4 tsp. salt
2 Tbsp. unsalted butter, cut into bits
3 large eggs at room temperature
1/2 tsp. vanilla
1/3 C. sugar

Cooking Instructions

Line the bottom of a greased 8 1/2-inch spring-form pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 Tbls. water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume. Fold the flour mixture into the egg mixture until the batter is just combined and gently fold in the white chocolate mixture. Pour the batter into the pan, smoothing the top, and bake in the middle of a preheated 350 oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Invert the cake onto a rack and let it cool completely. After the cake has cooled completely take a long piece of thread and carefully slice the cake horizontally into three equal layers.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)