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A light, airy sponge–like cake that relies on air beaten into the eggs to make it rise. If the eggs are not beaten sufficiently or the flour is folded in too roughly, there will not be enough air in the mixture to make it rise well. There are two types of génoise: Génoise commune, which has less butter than flour, and Génoise fine, which has equal quantities of butter and flour. Neither is a true sponge as sponge cakes do not contain any fat. Génoise is traditionally made in a moule–à–manqué mould, a French cake tin with slightly sloping sides. The cake can be flavoured with chocolate, almonds or liqueurs. Make génoise on the day you want to eat it, or freeze it straight away as it doesn’t have enough fat to make it last for more than 2 to 3 days. Génoise is named after the city of Genoa in Italy and the recipe was adapted by the French. It is not the same as Genoa cake, which is an almond cake. Génoise is used as a cake as well as a sponge base for various gâteaux and desserts.
Also known as — genoese cake