A light, spongy cake made with eggs, sugar, and flour, traditionally from Genoa, Italy, often used as a base for layered cakes and pastries.
From French 'génoise,' derived from Genoa where this style of cake originated. The sponge cake method was developed in Italy and became a fundamental technique in French pastry-making.
Genoise is the secret weapon of fancy cake decorators—it's the light, almost neutral sponge that holds up intricate designs and soaks in flavored syrups without falling apart, making it perfect for wedding cakes!
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