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。
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。
- 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.