Genoise sponge

Genoise sponge refers to a light cake made by whisking whole eggs and sugar warmed over a bain-marie, before folding in flour gently. Its lightness rests solely on trapped air, without chemical leavening. Originating in Genoa, it serves as the base of entremets, moka cakes and fraisiers, often soaked in syrup. Its fine, supple crumb allows it to be sliced cleanly into several layers.