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A light, buttery cake with a texture similar to sponge cake.
[French, from feminine of genois, Genoese, after Genoa.]
(Cookery) cookery a rich sponge cake
a light yellow cake made with eggs and butter and typically layered, filled, and frosted or made into petits fours for serving.
[1930–35; < French; feminine of génois of Genoa]