Génoise cake

A génoise, also known as Genoese cake or Genovese cake, is a French sponge cake named after the city of Genoa and associated with French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume. Genoise should not be confused with pain de Gênes (lit. 'Genoa bread'), which is made from almond paste, but it is similar to pan di Spagna (lit. 'Spanish bread'). It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately, such as Pão de Ló. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as the "ribbon stage".

Description: Wikipedia — Genoise, CC BY-SA 4.0