Genoese sponge

This genoise sponge cake makes the perfect foundation for a layer cake. Drier than other sponge cakes, it can handle juicier fillings and should be moistened with simple syrup. It even freezes well!

Sponge vs. genoise vs. chiffon cakes—what's the difference? Also: Tips for making light and airy cakes, a recipe for powder puffs (aka sponge kisses), and videos.

How to make Genoise sponge cake: This recipe bakes up so light and airy! Leavened only with eggs, infused with rich butter & sweet vanilla.

Genoise Sponge Cake is an incredibly light and fluffy sponge cake that is great to use in layer cakes, mousse cakes, and layered desserts.

Only the lightest genoise sponge will do for a creamy gateau. James Martin also puts in a rocking blueberry filling.

This classic European sponge cake has been made in Italian and French kitchens for centuries. The Genoise sponge cake is especially good for taking on liqueur, fruit curd, buttercream, jam, or any other ingredients containing liquid. The final cake is light and moist, but it won’t last long on the table.

Genoise sponge (also called Genoese or Genovese cake) is a classic European sponge cake that's incredibly fluffy and light-as-air! Slice into layers and add any filling of your choice to create a delicious layer cake!

Génoise sponge is an essential base for many pastry applications. Read on to see some more marvelous recipes you can make using this sponge cake base.

Japanese strawberry shortcake is the best Japanese Christmas cake made with sponge cake layers, fresh whipped cream, and strawberries.

This sponge cake recipe by Chef Keiko Ishida is super soft, incredibly moist and cotton fluffy. It makes the perfect tea cake, dusted with icing sugar and served with fresh fruit. It's also an excellent sponge cake base for layering and filling with your favourite creams and fruit.