Genoise facts for kids
Genoise sheet and rounds
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| Alternative names | Genoese cake, Genovese cake |
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| Type | Sponge cake |
| Place of origin | Italy |
| Region or state | Genoa |
| Main ingredients | Flour, sugar, eggs |
| Variations | Chocolate genoise |
A Genoise (pronounced "jen-WAHZ") is a special type of sponge cake. It gets its name from the city of Genoa in Italy. This cake is a popular part of both Italian and French cooking.
Unlike many cakes that use baking powder or baking soda to rise, Genoise uses air. The air is whipped into the batter as it's mixed. This makes the cake light and fluffy.
It's important not to mix up Genoise with pain de Gênes. That cake is made from almond paste. However, Genoise is quite similar to pan di Spagna, which is another Italian sponge cake.
Genoise is a "whole-egg" cake. This means the egg yolks and whites are beaten together. For some other sponge cakes, they are beaten separately. The eggs, and sometimes extra yolks, are beaten with sugar. They are also heated at the same time. This is often done over a bain-marie (a bowl over simmering water). The mixture is beaten until it becomes thick and forms a "ribbon" when lifted. Genoise cakes usually get most of their fat from the egg yolks. Some recipes might also add a little melted butter before baking.
How Genoise is Used and Made
Genoise is a very important cake in French pâtisserie (fancy baking). It's used to make many different kinds of desserts. The batter is usually baked into a thin, flat sheet.
To make a basic Genoise, you would mix flour, sugar, and eggs together. You would stir them quickly for a few minutes. Then, melted butter is often added. The mixture is spread onto a baking sheet. It's then baked in a medium oven until it turns a golden color.
Once the cake is baked, it can be used in many ways. While it's still warm, the thin sheet can be rolled up. This is how jelly rolls or Yule logs are made. The cake can also be cut into pieces and stacked in layers. Sometimes, it's used to line a mold for a frozen dessert.
Many different fillings can be used with Genoise. These include jelly, chocolate, fruit, pastry cream, and whipped cream. The batter can also be piped into shapes. This is how ladyfingers or madeleines are created. Genoise is also the base for popular Jaffa Cakes.
This cake is known for its springy and slightly dry texture. Because of this, it's often soaked with flavored syrups or liqueurs. It's also commonly served with a creamy buttercream frosting. The famous tiramisu cake can be made using ladyfingers or a sheet of Genoise.
You can also make a chocolate Genoise. To do this, some of the flour is replaced with cocoa powder. Chocolate Genoise is sometimes used instead of the richer cake found in a classic Sachertorte.
See also
In Spanish: Genovesa para niños
