This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


light sponge cake


Invented in Genoa, génoise is a type of sponge cake and basis for numerous desserts and pastries: made with whole eggs (not separated, as in classic sponge) and sugar whisked over heat, then combined with butter and flour.

Other ingredients (crystallized fruits, liqueurs, zests etc) can be added. It is easy to split a baked génoise into two or three layers, then fill them with cream etc. Often recipes call for it, to soak up kirsch or other alcohol in a sirop d’imbibage.


Text © Dana Facaros

Image by kpst