| INGREDIENTS | LBS. | OZS. | METRIC | BAKERS % |
|---|---|---|---|---|
| Whole eggs | 1 | 3 | 570 g | 211.1 |
| Granulated sugar | 10 | 300 g | 111.1 | |
| Cake flour | 9 | 270 g | 100 | |
| Baking powder | 0.3 | 8 g | 3 | |
| Cocoa powder | 2.5 | 75 g | 27.7 | |
| Natural almonds, finely ground | 4 | 120 g | 44.4 | |
| Total appr. wt. | 2 | 12.8 | 1.343 kg | 497.3 |
Method: Beat the eggs and sugar together; then warm them over simmering water to 110°F. Whip the egg mixture to the ribbon stage, about 10 to 12 minutes. Sift together the flour, baking powder and cocoa powder; then carefully fold it into the whipped eggs. Fold in the ground almonds. Spread onto a paper-lined full sheet pan. Bake at 400°F for about 8 to 10 minutes. Cool. Trim the genoise, and transfer it to a clean sheet pan fitted with a pan extender.