Genoese

Definition:

In the culinary arts, the word on a single egg Genoese cake, sugar, cake flour and melted butter and vanilla extract relates.

Cake is combined by the method of foaming the bakery, the sugar and the eggs and gently heated and then beaten with a mixer made until thick and fluffy. Cake flour is gently, then immediately folded into the beaten egg mixture with melted butter and vanilla in the oven.

So genoise cakes are like yeast leavened solely by the air in the eggs and not as chemical leavening such as baking powder or baking soda or biological leavening impact.

The Genoese Chocolate is one standard deviation in the simple cake and pastry flour for something to replace cocoa powder.

Pronunciation: Zhen-wahz, JENN-wahz

See also: Cake Recipe