Genoise
A génoise (US: /ʒeɪˈnwɑːz, ʒəˈ-/, UK: /dʒeɪˈ-, dʒɛˈ-/, French: [ʒenwaz]; usually spelled genoise in English), also known as Genoese cake or Genovese cake, is a French sponge cake named after the city of Genoa and associated with French cuisine. It was created by François Massialot in the late 17th century. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.
Genoise sheet and rounds | |
| Alternative names | Genoese cake, Genovese cake |
|---|---|
| Type | Sponge cake |
| Place of origin | France |
| Main ingredients | Flour, sugar, eggs |
| Variations | Chocolate genoise |
Genoise should not be confused with pain de Gênes ("Genoa bread") which is made from almond paste, but it is similar to pan di Spagna ("Spanish bread").
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 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.