Genoese Sponge Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 3, 2011
I found that this recipe worked out really well; it needed a bit less cooking than suggested but the sponge was soft and light. I tried adding a bit of puréed strawberries to the mix which worked well, but judging from other people's idea I might try strawberry liqueur next time.
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Reviewed: Jan. 2, 2006
I have not tried this one in particular, but, in defense of this recipe, genoise is typically a dry cake. This allows you to add extra flavor and moisture through a simple syrup flavored with any liquer or extract(thus, minimizing the egg taste) You must keep the genoise covered and/or use quickly as it does dry out quickly.
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Home Town: Louisville, Kentucky, USA
Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 17, 2005
Only cooked it for 30 min & the edges were crisp. Tasted dry.
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Reviewed: Jan. 19, 2005
I didnt like this cake at all. It tasted to eggy for me.
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Reviewed: Mar. 21, 2002
Hey this recipe is great and it freezes well too.
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