As you know, we bake the finest Genoese sponge cake bases for you to decorate. But what exactly is a Genoese?
Well, the name of course comes from Genoa in Italy, where the cake originated. Genoese cake uses whole eggs in the mixture (as opposed to whites or yolks as in some other sponges). The mixture of whole egg and sugar is lightly heated to ribbon stage using a bain-marie. The air trapped during the mixing processs gives the Genoese sponge a light texture and plenty of volume.
The Genoese is actually used as the base to many types of cake and nowadays is used more and more as a tier on a wedding cake, following an increase in popularity of a 3 tier cake consisting of one tier fruit cake, one tier genoese sponge (often with jam and cream sandwich filling) and the final tier chocolate cake. (We provide all of these to cake decorators around the country).
Typically the Genoese sponge has a yellow colour and a light and lean texture.
Why not give it a try next time you fancy decorating a cake? To see our range, click here