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génoise
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