genoise
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ge·noise
(zhə-nwŏz') 
n.
A delicate buttery sponge cake.
n.
A delicate buttery sponge cake.
[French, from feminine of genois, Genoese, after GENOA.]
Barron's Food Lover's Companion:
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génoise
[zhayn-WAHZ; zhehn-WAHZ] This rich, light cake is made with flour, sugar, eggs, butter and vanilla. It's similar in texture to a moist sponge cake. It was developed in Genoa, Italy, adapted by the French and is now baked by gourmet cooks throughout Europe and the United States. Génoise is an extremely versatile cake and is used for many elegant presentations such as petits fours cake rolls and baked alaska.
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American Heritage Dictionary
The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
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Barron's Food Lover's Companion
Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.
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