The genoese sponge cake (also called gÄnoise from the French) is one of the most widely used in baking, and serves as the base for numerous filled cakes. It is often sliced in half or thirds, and then saturated with flavored sugar syrup, frosted, or filled with fruit, nuts, purÄe, or candied fruit. Unlike for ordinary sponge cakes, the eggs for a genoese are beaten whole (not separated) in a hot bain-marie. For a chocolate genoese, cocoa powder is sifted with the flour and thus blended in completely.
