Genoise

Genoise spongeGénoisegénoise cakeGenoise cakegenoise sponges
A genoise (,, or ; ; Genoese cake or Genovese cake; rarely spelled "génoise" in English) is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine.wikipedia
45 Related Articles

Sponge cake

spongeVictoria sponge cakesponge biscuits
A genoise (,, or ; ; Genoese cake or Genovese cake; rarely spelled "génoise" in English) is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine.
Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the Anglo-Jewish "plava", Italian génoise, the Portuguese pão-de-ló, and the possibly ancestral Italian pan di Spagna ("Spanish bread").

Pain de Gênes

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"), another Italian sponge cake.
Genoise cake a light sponge cake

Genoa

GenoeseGenoveseGenova
A genoise (,, or ; ; Genoese cake or Genovese cake; rarely spelled "génoise" in English) is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine.
The city lands its name to a special paste used to prepare cakes and pastries called Genoise and to the Pain de Gênes.

Yule log (cake)

Yule logbûche de NoëlYule Logs
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.
It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside.

Madeleine (cake)

madeleinemadeleinesMadeleine Cake
The genoise can be piped in strips to make ladyfingers or into molds to make madeleines.
A génoise cake batter is used.

Jaffa Cakes

Jaffajaffa cakeJaffa Cake Case
It is the base for Jaffa Cakes.
The most common form of Jaffa cakes are circular, 2+1/8 in in diameter and have three layers: a Genoise sponge base, a layer of orange flavoured jam and a coating of chocolate.

Genoa cake

Genoa cake
The term Genoa cake is also sometimes used to refer to two other Genoa-related cakes, neither of which are fruit cakes: Génoise cake, a light sponge cake, and Pain de Gênes (Genoa bread), a dense almond cake.

Italian cuisine

ItalianItalyItalian food
A genoise (,, or ; ; Genoese cake or Genovese cake; rarely spelled "génoise" in English) is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine.

French cuisine

FrenchFranceFrench cooking
A genoise (,, or ; ; Genoese cake or Genovese cake; rarely spelled "génoise" in English) is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine.

Leavening agent

leavenedunleavenedleavening
Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.

Batter (cooking)

batterbatteredbatters
Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.

Bain-marie

double boilerwater bathbain marie
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 "ribbon stage".

Pâtisserie

patisseriepatisseriespâtisseries
Genoise is a basic building block of much French pâtisserie and is used for making several different types of cake.

Swiss roll

jelly rollLekváros tekercsroll cake
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.

Chocolate

chocolatescocoacacao
A variety of fillings are used, such as jelly, chocolate, fruit, pastry cream, and whipped cream.

Custard

pastry creamegg custardcrème pâtissière
A variety of fillings are used, such as jelly, chocolate, fruit, pastry cream, and whipped cream.

Whipped cream

whipped toppingchantilly creamwhipping cream
A variety of fillings are used, such as jelly, chocolate, fruit, pastry cream, and whipped cream.

Ladyfinger (biscuit)

ladyfingersLadyfingerlady fingers
The genoise can be piped in strips to make ladyfingers or into molds to make madeleines.

Liqueur

cordialcordialsliqueurs
The cake is notable for its elastic and somewhat dry texture and is sometimes soaked with flavored syrups or liqueurs and often served with a buttercream frosting.

Buttercream

butter creamfillingsbutter icing
The cake is notable for its elastic and somewhat dry texture and is sometimes soaked with flavored syrups or liqueurs and often served with a buttercream frosting.

Tiramisu

tiramisùItalian dessert
The popular tiramisu cake may be made with ladyfingers or a genoise sheet.

Cocoa solids

cocoacocoa powdercacao
A chocolate genoise can be made by substituting cocoa powder for some of the flour, and is sometimes used as a substitute for the richer cake used in the standard Sacher torte recipe.

Sachertorte

Austrian dessertSacher cake
A chocolate genoise can be made by substituting cocoa powder for some of the flour, and is sometimes used as a substitute for the richer cake used in the standard Sacher torte recipe.