A sponge cake made with whole eggs and butter.
a sponge cake, a staple of French and Italian pastry-making, made from flour, eggs, sugar, butter and vanilla. Glucose
Genoise are a type of sponge cake, invented in the city of Genoa. They are the base for most French gateaux, a light mixture of eggs and sugar, with flour and butter folded in. Variations include the addition of cocoa, nuts, and zest of citrus fruits.
The classic, fine-crumbed French sponge cake made by beating warm whole eggs with sugar until the mixture more than triples in volume, then folding in flour and sometimes melted butter too.
A cold mayonnaise sauce made with nuts and cream.
A very rich sponge cake made with eggs and butter. This may be eaten as is with whipped cream or fruit, but also used as the foundation for many other cake preparations.
A traditional French sponge cake
A delicate, buttery sponge cake.
A light and airy sponge cake. Melted, unsalted butter is added to the batter, making it more tender, flavorful and less sweet than a regular sponge cake. Â This cake is named after its place of origin, Genoa, Italy.