génoise

[zheyn-wahz]

noun

1. a light yellow cake made with eggs and butter and typically layered, filled, and frosted or made into petits fours for serving.

Word History and Origins

Origin of génoise¹

1930–35; < French; feminine of génois of Genoa

Example Sentences

Towards the bottom of the pack were Tasha, whose lopsided Genoise sponge prompted Paul to ask if she'd used it as a seat, and Matty, a fast-talking boxer with benevolent Jamie Tartt energy and a particularly stubborn batch of buttercream.

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Fat can deflate these foams, Shirley O. Corriher says in “CookWise,” though she notes that génoise is one style of sponge cake that should still use a greased-and-floured pan.

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It’s a hybrid of both chiffon and génoise cakes, but has the most in common with the oil-based sponge cakes frequently found in Asian bakeries.

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The cake — Simca says it’s a génoise — is baked in one layer and then cut into three.

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In a head-to-head test, America’s Test Kitchen found that whipping whole eggs for a génoise cake took twice as long with a handheld mixer as its stand mixer competition.

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