Génoise

Génoise (French génoise) is a classic European sponge cake, named after the Italian city of Genoa. It is a light, airy, and at the same time elastic base for countless cakes and pastries, differing from others in the way it is whipped.

Unlike sponges where the whites and yolks are whipped separately, in a génoise the whole eggs are whipped together with sugar, the mixture having first been gently warmed over a bain-marie. This makes it possible to achieve a maximally fluffy, stable foam, into which sifted flour, and sometimes melted butter for tenderness, is then carefully folded. The finished génoise is somewhat dry and springy, so before assembling a cake it is usually soaked with syrup. It is a basic recipe that every pastry chef must master, for it is the génoise that lies at the base of many famous desserts, including Swiss rolls and the bûche de Noël.