From Michelle Silver of Miss Lucy’s Kitchen, chef demo at the Market Aug. 29, 2009

Genoise

• ¼ Cup Butter
• 6 Eggs
• 2/3 Cup sugar
• 1/3 Cup sugar
• 1 tsp Vanilla Extract
• 1 Cup Sifted Cake Flour

- Preheat oven to 350° or 300° in a convection oven. Spray ½ sheet pan with non stick spray and put on parchment paper, spray parchment paper.

-Warm eggs over double boiler while whisking constantly. When eggs are warm to the touch, transfer to standing mixer. Put speed on medium high and add 2/3 cup sugar. Beat until light and foamy approx. 7 min.

-Melt butter and set aside.

- Add in 1/3 cup sugar and vanilla. Continue whisking until eggs have tripled in volume and can form a ribbon on top of batter when beater is lifted up. The ribbon should be able to stay on top of batter for several seconds.

-Sprinkle flour on top of batter ½ cup at a time. Use a balloon whisk to fold flour in gently. After flour is incorporated drizzle melted butter evenly over the batter and fold in. Work quickly, being careful not to deflate the batter.

-Pour onto half sheet pan and bake for five minutes and turn for another five minutes. Cake should have a nice light golden color and spring back to the touch. When cake is cool you can cut out rings with a cookie cutter.

Fruit for Shortcake

-Peel and cut up any fruit that you want to use. This is a good opportunity to use leftovers. Toss in some berries if you have them. If the fruit is tart, you can toss with some sugar. If you like, grate some fresh nutmeg or add in some cinnamon.

Whipped Cream

Pour cream in mixer and add in sugar to taste. Whip to stiff peak. Set aside.

Assemble shortcakes by placing a round of genoise in a bowl. Spoon some fruit on top, dollop with some whipped cream. Top with another round of genoise, fruit and a little more whipped cream. Enjoy!!!