génoise

Genoise is a classic sponge cake that originates from Genoa, Italy. It is a foundational cake in French patisserie and is known for its light and airy texture, achieved through the careful whipping of eggs and sugar. Unlike many other cakes, genoise does not typically use chemical leaveners like baking powder or baking soda. The expansion of the batter comes solely from the air incorporated into the eggs.

The key to a successful genoise is creating a stable foam by heating eggs and sugar over a bain-marie (a double boiler) before whipping them to a pale, thick ribbon stage. This process helps to dissolve the sugar and stabilize the egg foam. Once the egg mixture is sufficiently whipped, flour is gently folded in to avoid deflating the batter. Melted butter is often added at the very end, also folded in carefully to maintain the airy structure.

Genoise is a versatile cake base. It is frequently used in layered desserts, trifles, and is a common component in more elaborate pastries like opera cake and Fraisier. Due to its relatively dry texture, it is often soaked with flavored syrups, liqueurs, or fruit juices before being filled or frosted. This soaking process adds moisture and flavor, enhancing the overall taste and texture of the finished dessert. The simple ingredients and technique make it a staple for both home bakers and professional pastry chefs.