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A '''Génoise Cake''' is an [[Italian cuisine|Italian]] cake named after [[Genoa]] that does not use any leavening and instead uses air suspended in the [[batter]] during mixing to give volume to the cake. It is called a Genoise sponge cake to differentiate itself from other [[sponge cake]]s that beat their yolks and whites of the eggs seperately. This style of cake lends itself to using extracts for flavoring moreso than any whole ingredient as the mixture is a delicate balance between the moisture, volume and structure of the cake; however, when the cake is finished baking it can be sliced into two or three layers and filled with chocolate or fruit whipped creme. |
A '''Génoise Cake''' is an [[Italian cuisine|Italian]] cake named after [[Genoa]] that does not use any leavening and instead uses air suspended in the [[batter]] during mixing to give volume to the cake. It is called a Genoise sponge cake to differentiate itself from other [[sponge cake]]s that beat their yolks and whites of the eggs seperately. This style of cake lends itself to using extracts for flavoring moreso than any whole ingredient as the mixture is a delicate balance between the moisture, volume and structure of the cake; however, when the cake is finished baking it can be sliced into two or three layers and filled with chocolate or fruit whipped creme. |
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[[Category:Italian cuisine]] |
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Revision as of 16:57, 9 October 2005
A Génoise Cake is an Italian cake named after Genoa that does not use any leavening and instead uses air suspended in the batter during mixing to give volume to the cake. It is called a Genoise sponge cake to differentiate itself from other sponge cakes that beat their yolks and whites of the eggs seperately. This style of cake lends itself to using extracts for flavoring moreso than any whole ingredient as the mixture is a delicate balance between the moisture, volume and structure of the cake; however, when the cake is finished baking it can be sliced into two or three layers and filled with chocolate or fruit whipped creme.