génoise
[ zhayn-WAHZ; zhehn-WAHZ ]
This rich, light cake is made with flour, sugar, eggs, butter and vanilla. It's similar in texture to a moist
SPONGE CAKE. It was developed in Genoa, Italy, adapted by the French and is now baked by gourmet cooks throughout Europe and the United States. Génoise is an extremely versatile cake and is used for many elegant presentations such as
PETITS FOURS, cake rolls and
BAKED ALASKA.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
What's this?