By Flo Braker
This génoise is coarser in texture than other génoises because of the finely ground nuts, which are added to the batter as part of the flour. Select your favorite kind of nuts for this cake.
This is the foundation for Mocha Imperiale.
Position rack in lower third of oven; preheat oven to 350 degrees.
Using a paper towel, grease the bottom and sides of the pan with solid shortening. Dust generously with all-purpose flour, tilt to coat, tap out the excess and insert a parchment or