411681 Fri Jun 15 07:08:37 -0700 2007 0 31 Home Cooking 0 2662786 Hi all! So, I am making my first genoise cake; recipe is from the new Dorie Greenspan book (Berry Surprise cake) and I've had some issues with the egg beating. It took me 30 minutes to beat the eggs and sugar into anything resembling a nice, thick batter. What gives?! I feel like it might have something to do with the initial heating of the eggs and sugar. Dorie says it should take 3 minutes to melt the sugar, and the mixture should be just warm to the touch. Well, it took me about 1 minute. Everything was warm and the sugar was melted, but am I heating it too rapdily? I had the bowl over simmering water. It was definitley a medium to high simmer. I am using a hand mixer, so I figured it would take longer, but 30 minutes??!! That seems excessive. (I just checked the cake though and it looks like it's rising nicely. Much better than last night's attempt.) Any insights would be much appreciated! Fri Jun 15 07:08:37 -0700 2007 57071 margieslocal