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

Explanation

A genoise is a sponge cake that's leavened with beaten eggs instead of baking soda or baking powder. Bakers use genoise to make jelly rolls, petit fours, madeleines, and other delicious treats. Genoise is one of the most versatile kinds of cake because it's fairly sturdy and takes well to being rolled around a filling or soaked with syrup. It's made by beating whole eggs with sugar over heat, then adding flour and sometimes melted butter. This delicious cake gets its name from the Italian city of Genoa, where it was reportedly invented by an Italian baker, although it's come to be strongly associated with French pastry.

Example Sentences

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 • Apr. 4, 2022

Pike, Pickerel, and Trout or Troutlet.—Those three fish, besides being prepared as directed for bass, etc., and in all its different ways, they are boiled as directed and served warm, with a génoise sauce.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre

A trout served with a génoise sauce is considered a recherché dish.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre

Pike, 139. génoise sauce, 139. with different sauces, 135, 136. in matelote, 132-134. roasted, 130.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre

It is also made with génoise cake instead of sponge cake.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre