Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Génoise a type of sponge cake (which may be called Genoese, in Britain, but is not to be confused with Genoa cake, which is really a type of light fruit cake). Whole eggs are beaten with sugar over hot water until thick. The heat gives maximum lightness to a sponge that has no chemical leavening. Then flour and melted butter are folded in. This type of sponge may be simply dusted with icing sugar and eaten plain; or split and filled with jam and cream, or butter icing. The top may also be iced. Sheets of génoise are used to make swiss rolls.