Genoise sponge cake

Most of those who has a thing about baking knows the “genoise” sponge cake. It’s the soft cake made just with eggs, sugar and flour, a few butter and no baking powder. A cake extremely versatile because its perfect alone filled with jam or cream or as base for other preparations. Indeed it can be rolled while still warm to make jelly rolls or bûches de Noël or it can be cut and stacked into multiple layers for a frozen dessert. It can be piped in strips to make ladyfingers or into molds to make madeleines and also tiramisu cake may be made with Genoise sheets instead of ladyfingers.