Génoise Cakes

Appears in
top 1000The Simple Art of Perfect Baking
The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About
Agénoise is high in eggs and sugar and contains little or no fat. What distinguishes a génoise from other cakes in the sponge category is the technique of whipping a foam from whole eggs, sometimes in combination with egg yolks. Egg white meringue is never incorporated into a génoise.

A génoise that contains whole eggs as well as egg yolks, such as Honey Génoise, Brown Sugar Génoise or Génoise Sheet, is moister, denser and less spongy than one made without egg yolks. These génoise cakes may not need to be soaked with a dessert syrup if you are assembling thin layers with other fillings and frostings.