genoise
genoise — 名詞
1. A light, airy cake made by folding flour and melted butter into beaten eggs and
海綿蛋糕
以蛋、糖、麵粉、奶油製成的輕軟蛋糕
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.
Arjun 為了母親的生日烤了一個海綿蛋糕，中間夾了卡士達醬和新鮮草莓。
countable: a genoise as a whole cake
For a tender genoise, beat the eggs and sugar until the mixture is thick and pale.
做出軟嫩海綿蛋糕的秘訣在於把蛋和糖打至濃稠且顏色變淺。
uncountable: genoise as a type of cake
Eve made a classic tiramisu using a homemade genoise instead of the usual ladyfinger biscuits.
Eve 用自製的海綿蛋糕代替手指餅乾，做了一份經典的提拉米蘇。
Bao prefers genoise over dense butter cakes because it stays light even after soaking in syrup.
Bao 比較喜歡海綿蛋糕而非紮實的奶油蛋糕，因為它在吸收糖漿後仍然保持輕盈。
comparison: genoise vs butter cake
In pastry school, Amihan learned to fold the flour into a genoise batter without deflating the foam.
在烘焙學校，Amihan 學會了如何將麵粉拌入海綿蛋糕麵糊而不消泡。
cooking technique: fold without deflating
- bake a genoise
- a light genoise
- genoise sponge
- genoise base
- genoise layer
- classic genoise
- 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.
常見錯誤
同根字
- génoise名詞C2