Genoise is the classic whisked sponge of French and Italian baking, made without any raising agent - all of its lift comes from air whipped into warmed eggs and sugar. It's prized for its light, slightly springy crumb, which makes it a popular base for layered and filled cakes as well as a simple dessert on its own.
Genoise is the classic whisked sponge of French and Italian baking, made without any raising agent - all of its lift comes from air whipped into warmed eggs and sugar. It's prized for its light, slightly springy crumb, which makes it a popular base for layered and filled cakes as well as a simple dessert on its own.
Genoise is the classic whisked sponge of French and Italian baking, made without any raising agent - all of its lift comes from air whipped into warmed eggs and sugar. It's prized for its light, slightly springy crumb, which makes it a popular base for layered and filled cakes as well as a simple dessert on its own.
Genoise is the classic whisked sponge of French and Italian baking, made without any raising agent - all of its lift comes from air whipped into warmed eggs and sugar. It's prized for its light, slightly springy crumb, which makes it a popular base for layered and filled cakes as well as a simple dessert on its own.
Genoise is the classic whisked sponge of French and Italian baking, made without any raising agent - all of its lift comes from air whipped into warmed eggs and sugar. It's prized for its light, slightly springy crumb, which makes it a popular base for layered and filled cakes as well as a simple dessert on its own.
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