genoise
genoise — noun
1. A light, airy cake made by folding flour and melted butter into beaten eggs and
A light, airy cake made by folding flour and melted butter into beaten eggs and sugar until no large bubbles remain. It has a fine, tender crumb and serves as the classic foundation for many layered desserts, such as tiramisu, charlottes, and fancy birthday cakes.
Arjun baked a genoise for his mother's birthday with pastry cream and strawberries.
countable: a genoise as a whole cake
For a tender genoise, beat the eggs and sugar until the mixture is thick and pale.
uncountable: genoise as a type of cake
Eve made a classic tiramisu using a homemade genoise instead of the usual ladyfinger biscuits.
Bao prefers genoise over dense butter cakes because it stays light even after soaking in syrup.
In pastry school, Amihan learned to fold the flour into a genoise batter without deflating the foam.
- sponge cake
a broader category; genoise is one specific type of sponge cake that includes butter
- génoise
the French spelling of the same cake, commonly used in professional pastry
文法句型
a genoise (countable: a whole cake)
genoise (uncountable: the type/cake substance)
用法筆記
Genoise is the classic European sponge cake from which many other sponge styles derive. Unlike American-style butter cakes, it relies on beaten eggs for nearly all of its rise, so the eggs must be whipped to a thick, stable foam before the dry ingredients are folded in.