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
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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").

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.

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.

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.

The Great British Bake Off (series 7)

7The Great British Bake Offcurrent series
The cake had to have a genoise sponge and have a very shiny, mirror-like top, covering the cake entirely.

Flourless chocolate cake

Whole eggs are whipped to a foam in a manner similar to a Génoise cake, using low heat from the melted chocolate to stabilize the protein matrix.

The Great British Bake Off (series 9)

9ninth seriesGreat British Bake Off
The cake featured a pistachio genoise sponge sandwiched by a pistachio Crème au Beurre and covered by a green fondant coloured by spinach.

Doberge cake

Doberge cakes
She became very successful after creating her "Doberge cake" adapted from the Hungarian/Austrian Dobos Cake, a cake made of nine génoise cake layers filled with buttercream and topped with a hard caramel glaze.

Cake

cakesgateaugâteau
Sponge cakes (or foam cakes) are made from whipped eggs, sugar, and flour. They rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Sponge cakes are thought to be the oldest cakes made without yeast. An angel food cake is a white sponge cake that uses only the whites of the eggs and is traditionally baked in a tube pan. The French Génoise is a sponge cake that includes clarified butter. Highly decorated sponge cakes with lavish toppings are sometimes called gateau, the French word for cake.

Foam cake

Examples of foam cakes are angel food cake, meringue, genoise and chiffon cake.

The Great British Bake Off (series 6)

sixth seriesThe Great British Bake Off6
These were small, delicate genoise sponges, filled with a coffee buttercream meant to be attractive, as if "in a pâtisserie window".

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.