Genoise (2024)

FAQs

What is special about a genoise sponge? ›

Genoise cake is unique because it uses whipped eggs alone to leaven the cake, rather than relying on baking powder or bicarbonate of soda, like regular sponge cakes. It is therefore crucial to incorporate enough air to sufficiently volumnise the eggs when whipping them.

It's important not to grease the pan for a genoise sponge. Since the batter is weighed down by the extra fat added and there's no leavening agent the batter struggles a bit to rise so it clings to the sides of the pan. If you grease the pan, the batter has nothing to “grip” and likely won't rise.

Genoise is a classic sponge cake enriched with butter and egg yolk and, with its mild flavor, is often used as a base for European-style tortes and cream-filled cakes. To that end, it's nearly always brushed with a flavored syrup, which helps keep it moist and adds a complementary flavor to the finished cake.

ge·​noise zhā-ˈnwäz. variants or génoise. : a sponge cake containing butter and leavened by stiffly beaten eggs.

Because genoise lacks the extra push of leavening, it can be tricky to achieve the proper lift and texture. It's not uncommon for bakers to open the oven and find a flat, chewy pancake.

Make-Ahead and Storage. Wrapped tightly in plastic, genoise sponge can be stored for 3 days at room temperature, for 1 week in the refrigerator, and for 1 month in the freezer. If frozen, transfer the genoise to the refrigerator and thaw overnight.

Genoise is a dry cake that is used with ingredients that are very moist, so they can soak up the extra moisture and take on that flavor, like trifles, or mousse filled cakes.

It can be stacked for wedding cakes so it could probably take a bit of chopping around. I have only ever used it for light summer gateaux and birthday cakes.

If you have too much liquid or too much fat in your cake batter, this can result in a cake with a weak structure which can cause it to sink in the middle.

The Victorian is usually regarded as the healthier, lighter of the two, but I believe this is mostly due to the Génoise usually being rendered as a layer cake with a lavish buttercream filling, though if I remember right it can also be used as a base for madeleines and ladyfingers.

Is angel food cake a genoise? ›

Genoise is a classic French sponge cake that gets its volume from air suspended in the batter during mixing. And while Genoise is a sponge cake, it is leavened naturally using whole eggs versus just egg whites as you would with an angel food cake.

A joconde is a close relative of a Genoise sponge, the major difference being the inclusion of ground nuts (usually almonds). It is probably best known for its use in an Opera gateau. A dacquoise is ostensibly a meringue with nuts added (usually hazelnuts and almonds) and occasionally a little cornflour.

Angel, chiffon, and genois are all sponge or foam cakes. Angel and chiffon have separated egges, whites whipped in both, yolks discarded in Angel food cake. Sponge and genoise use whole eggs. Genois uses melted butter, chiffon uses oil, Angel uses no oils at all, but uses Cream of tartar.

Genoese, locally called zeneise or zeneize (Ligurian: [zeˈnejze]), is the prestige dialect of Ligurian, spoken in and around the Italian city of Genoa, the capital of Liguria.

The earliest recorded mention of sponge cakes was from a Renaissance age Italian baked product. Italian cooks baked “biscuits,” which spread through Italy, England and France. However, it was not until 1615 when the first sponge cake recipe was recorded by the English poet and author Gervase Markham.

Both the Genoise and the Victoria can be made by various tweaks to their individual methods but the real difference is very simple. Genoise sponges are made without fat.

A joconde is a close relative of a Genoise sponge, the major difference being the inclusion of ground nuts (usually almonds). It is probably best known for its use in an Opera gateau. A dacquoise is ostensibly a meringue with nuts added (usually hazelnuts and almonds) and occasionally a little cornflour.

That's where the hot milk sponge comes in. It's a tad moister and richer, with a finer, softer texture. Since I love plain cake, I could nibble an entire hot milk sponge with my coffee, but it really comes into its glory as an alternative to genoise.

I would say Angel food cake is lighter and possibly slightly more delicate. Genoise is baked in normal cake pans. The sponge is light and airy and holds its shape well. It can be layered, filled and covered with cream or meringue.