génoise

American  

[zheyn-wahz] / ʒeɪnˈwɑz /

noun

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

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Etymology

Origin of génoise

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.

From Salon

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.

From Washington Post

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.

From New York Times

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

From New York Times

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.

From Washington Post