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A light, buttery cake with a texture similar to sponge cake.

[French, from feminine of genois, Genoese, after Genoa.]


(dʒeɪˈnwɑːz; dʒɛˈnwɑːz)
(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]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.genoise - rich and delicate Italian sponge cake
cake - baked goods made from or based on a mixture of flour, sugar, eggs, and fat
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References in periodicals archive ?
Between the 14th and 15th centuries the land was ruled both by the Byzantines and the Genoise.
To make the Genoise cake: 4 whole eggs 4 oz of caster sugar 4 oz plain flour Method 1.
Some of the recipes that will be taught include strawberry tart "royale", gateau concorde, genoise sponge, and marshmallow string.
So I decided upon a classic whisked egg genoise sponge upon which to build my mountain of delights.
Jo Wheatley's RASPBERRY GENOISE LAYER CAKE Serves 8-10 YOU WILL NEED: Six large eggs 200g caster sugar 80g unsalted butter, melted 1 tsp vanilla extract or vanilla bean paste 200g plain flour 2 tbsp plus 1/2 tsp raspberry liqueur, such as Chambord 600ml double cream 3-4 tbsp raspberry jam 600g raspberries 1 tbsp caster sugar 50g white chocolate bar (optional) Three 20cm sandwich tins, greased and lined with baking parchment Preheat oven to 180oC/350oF/Gas Mark 4.
But not so with a Genoise sponge – to me, it's French, even though it's named after the Italian city of Genoa.
Genoise, bred in France by Rolland Paulette, made 4,500gns when selling to Mallaber Partners, Park Farm, Burton on Trent.
The five-tiered fondant wedding cake was a vanilla Genoise with white chocolate mousseline cream and fresh raspberries.
At the 1925 Bakery Exhibition in London, Gilbert took first prize in the wedding cake, decorated genoise and decorated cake section and also won a gold medal at the National Association Challenge Trophy.
17e minute : L'egalisation genoise lancait ce qui allait suivre.
cakes, Matthew Blyth made a Lot-a-choca cake and Thomas Sumner created a Four Layered Strawberry Genoise cake.
The cake is a three foot square genoise sponge cake with mixed fruit jam and vanilla buttercream filling, with Happy Birthday piped in cannoli icing and a fondant topping depicting the Park's crest.