Genoise - vegetable oil cooking spray

Method

• Coat a 12x16-inch rimmed baking sheet or a 9-inch round cake pan with cooking spray.
• Line with parchment; coat with cooking spray.
• Dust with flour, tapping out excess.
• Stir together flour and salt into a medium bowl; set aside.
• Preheat oven to 450F for sheet cake or 400F for round cake, with rack in lower third.
• Put egg, egg yolks and granulated sugar in the heatproof bowl of an electric mixer.
• Set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch.
• Return bowl to mixer fitted with the whisk attachment.
• Beat on medium-high speed for 2 minutes.
• Raise speed to high.
• Beat until mixture is pale and thick, about 4 minutes.
• Remove bowl from mixer.
• Sift flour mixture over the top; using a large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides.
• When almost incorporated, pour melted butter down side of bowl; gently fold to incorporated completely.
• Spread batter evenly in sheet pr pan with a large offset spatula.
• Bake until golden brown and springy to the touch, about 6 minutes for 12x16-inch cake and 15 minutes for 9-inch round cake.
• For the 12x16 -inch cake: Run a small knife around side of sheet; invert onto a wire rack.
• Remove parchment, For the roll, transfer cake to a dish towel dusted with confectioners' sugar, and roll up starting at a short end for the torte, reinvert cake onto the rack.
• Let cool completely.
• For the 9-inch round cake: Let cool in pan on a wire rack for 15 minutes; run a small knife around sides of pan.
• Invert onto rack; remove parchment, and reinvert onto rack.
• Let cool completely.
• Shave Chocolate for the decoration.