About Génoise

Génoise (French sponge cake) differs from traditional American sponge cake, as well as the classic French biscuit, in that the eggs are heated and beaten whole rather than whipped separately. The cake rises as the heat of the oven causes the air that was trapped in the whipped eggs and the air produced as the water in the butter turns to steam to expand.

The technique for making génoise is not easy to master. It uses a hot process that relies entirely on whipped whole eggs for the cake’s light, spongy texture. The method requires that the eggs be heated to 43°C (110°F) and beaten until tripled in volume. The cake contains no chemical leavener, such as baking powder or baking soda.