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

“There are still more bodies,” said Genoise Arnold, a resident of The Mudd who said that at least three neighbors died in the storm.

From Seattle Times • Sep. 9, 2019

Ribs of beef rolled.Salmon coated with mayonnaise sauce.Cucumber.One pigeon pie.One veal-and-ham pie.One ox tongue.A stone cream.One tipsy cake.A dish of Genoise pastry.A pine-apple jelly.A compote of peaches.Strawberries and cream.A lemon jelly.Cheese and fruit.

From The Skilful Cook A Practical Manual of Modern Experience by Harrison, Mary

I, II, III, 124, 125; à la Parisienne, 125; à la Genoise, 126; à la Bordelaise, 127 Pickled, 127 Stewed, with cucumbers, 120; No. I, 120; Nos.

From How to Cook Fish by Reed, Myrtle

Method.—Partly fill small well-buttered dariol moulds with the Genoise mixture, and bake in a moderate oven.

From The Skilful Cook A Practical Manual of Modern Experience by Harrison, Mary

Method.—Stamp out the Genoise pastry into small cakes, with round cutters.

From The Skilful Cook A Practical Manual of Modern Experience by Harrison, Mary