Expert: Elyse Grau - 1/20/2009

Question
Hi
I have been reading different pastry books and was wondering what the difference between a genoise and a genoese sponge is
Regards
Jane

Answer
Jane:

A genoise is a rich butter cake made with the basic creaming method, though I have also seen recipes that are more of a sponge cake. Sponge cakes usually use little or no fat, and rely on beaten eggs for some or all of the leavening. You are probably familiar with the Angel Food cake, it is classified as a sponge cake, but it uses only the whites while a sponge cake may use whole eggs or yolks only.

Both cakes can be the basis of other desserts, such as petit fours, wedding cakes and elaborately filled layer cakes.

My guess is that the main difference is the origin of the recipe - that is what country it may have been passed down from. The genoise is French, the genoese may be British, I'm not sure.

I would simply consider the usage and your own personal preferences in deciding on which recipe to use, they are basically interchangeable.

Elyse