Genoise
Genoise is a classic French sponge cake made by whipping whole eggs and sugar to a thick, airy foam, then gently folding in flour and melted butter. It has a delicate, fine crumb and a mild, buttery flavor, often used as a base for layered desserts like opera cake or tiramisu. Originating in the Genoa region of Italy but perfected in French pâtisserie, it is a foundational technique in European baking.
🍽️ Nutrition at a glance
Genoise is high in carbohydrates from flour and sugar, with moderate fat from butter and eggs, and provides some protein from the eggs. A typical 100g serving has roughly 300-350 calories, offering small amounts of iron and B vitamins from the eggs.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 5.5 g |
| Carbs | 38 g |
| Fat | 12 g |
| Fiber | 0.5 g |
| Sugar | 20 g |
| Sodium | 180 mg |
| Calcium | 45 mg |
| Iron | 1.2 mg |
| Potassium | 90 mg |
| Phosphorus | 60 mg |
| Vitamin A | 80 µg |
| Vitamin D | 0.3 µg |
| Vitamin B1 (Thiamine) | 0.05 mg |
| Folate | 20 µg |
Per 1 slice (80 g) · estimated, varies by recipe
💡 What's interesting
What makes Genoise unique is that it relies on whipped eggs for leavening instead of chemical agents like baking powder, creating a light texture through mechanical aeration. Culturally, it represents the precision of French pastry arts, where mastering the egg-foam technique is considered a rite of passage for bakers.
AI estimate may be inaccurate · Terms