A génoise (, , ; usually spelled genoise in English), also known as Genoese cake or Genovese cake, is an Italian

sponge cake Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated ...

named after the city of

Genoa Genoa ( ; it, Genova ; lij, Zêna ). is the capital of the Italian region of Liguria and the List of cities in Italy, sixth-largest city in Italy. In 2015, 594,733 people lived within the city's administrative limits. As of the 2011 Italian ce ...

and associated with

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

and French cuisine. Instead of using chemical

leavening In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An altern ...

, air is suspended in the batter during mixing to provide volume. Genoise should not be confused with ''

pain de Gênes ''Pain de Gênes'' () is a cake made largely from almond paste, eggs and melted butter, but only a minimal amount of flour. Another unusual aspect is that no raising agent is used, instead the rise is achieved by whisking the butter and eggs. It ...

'' ("Genoa bread") which is made from

almond paste Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup added as a binder. It is similar to ''marzipan'', but has a coarser texture. Almond pa ...

, but it is similar to ' ("Spanish bread"), another Italian sponge cake. It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately, such as Pão de Ló. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a

bain-marie A bain-marie (; also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also us ...

or flame, to a stage known to patissiers as the "ribbon stage". A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking.

Use and preparation

Genoise is a basic building block of much French

pâtisserie A () is a type of Italian, French or Belgian bakery that specializes in pastries and sweets, as well as a term for such food items. In some countries, it is a legally controlled title that may only be used by bakeries that employ a licensed ...

and is used for making several different types of cake. The batter usually is baked to form a thin sheet. An 1884 cookbook gives a simple recipe for a genoise: When finished baking, the sheet is rolled while still warm (to make jelly rolls or bûches de Noël), or cut and stacked into multiple layers or line a mold to be filled with a frozen dessert. A variety of fillings are used, such as jelly,

chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

, fruit,

pastry cream Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from ...

, and

whipped cream Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and ...

. The genoise can be piped in strips to make ladyfingers or into molds to make madeleines. It is the base for

Jaffa Cakes Jaffa Cakes are a cake introduced by McVitie and Price in the UK in 1927 and named after Jaffa oranges. The most common form of Jaffa cakes are circular, in diameter and have three layers: a Genoise sponge base, a layer of orange flavoured ...

. The cake is notable for its elastic and somewhat dry texture and is sometimes soaked with flavored syrups or

liqueur A liqueur (; ; ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond ...

s and often served with a

buttercream Buttercream, also referred to as butter icing or frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar. Buttercream is commonly flavored with vanilla. Other common flavors a ...

frosting. The popular

tiramisu Tiramisu ( it, tiramisù , from , "pick me up" or "cheer me up") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured w ...

cake may be made with ladyfingers or a genoise sheet. A chocolate genoise can be made by substituting

cocoa powder Cocoa may refer to: Chocolate * Chocolate * ''Theobroma cacao'', the cocoa tree * Cocoa bean, seed of ''Theobroma cacao'' * Chocolate liquor, or cocoa liquor, pure, liquid chocolate extracted from the cocoa bean, including both cocoa butter and ...

for some of the flour, and is sometimes used as a substitute for the richer cake used in the standard

Sacher torte Sachertorte (, , ) is a chocolate cake, or torte of Austrian origin, invented by Franz Sacher, supposedly in 1832 for Prince Metternich in Vienna.Michael Krondl, ''Sweet Invention: A History of Dessert'', , 2011, p. 290: "my best guess is ...

recipe.

Use and preparation

See also

References

Further reading