Pâte à Génoise

Génoise cake is not velvety-rich and light like our American type of cake. The basic cake contains no butter and no baking powder. It depends upon eggs for its lightness and, therefore, tends to be somewhat heavy and coarse in texture. It is usually given moisture through the use of a butter-cream frosting, cream sauce, or a syrup. Seldom is this cake enjoyed for itself, but it is fundamental to other desserts.