1. Genoise By: Joy Cunningham

2. What is it? This is a sponge caked named after the city Genoa It’s the basic building block to most French pastries

3. Recipe Ingredients 1 tb Unsalted butter for pan; plus 3/4 c Flour 6 lg Eggs; room temperature 6 tb Melted unsalted butter 1 c Sugar 1 1/2 ts Vanilla 1/4 c Cocoa Directions Step #1 Heat oven to 350 degrees. Step #2 Line two 8-inch round cake pans with parchment paper, dust with flour, butter the parchment, & set aside. Step #3 Set the bowl of an electric mixer over a pot of simmering water. Step #4 mix eggs & sugar in a bowl; whisk until mixture reaches 110 degrees. Step #5 Transfer bowl to electric mixer; beat on high speed until well mixed, about 8 mins. Step #6 Sift together flour & cocoa; then sift flour & cocoa over egg mixture, folding into mixture in three batches & scraping down sides of bowl with rubber spatula. Step #7 Add melted butter in a steady stream. Step #8 Add vanilla. Step #9 Fold carefully and pour out into prepared pans. Step #10 bake this until cake is springy to the touch, about 18 to 20 mins. Step #11 remove this from oven, cool on a rack, & invert onto a plate.

4. Variety It has many different types, it could be chocolate genoise You could pretty much do any flavor you wanted as long as you made it right gén ⋅ oise, this is the pronunciation of it

5. Facts It has a sweet buttery taste to it, I all depends on what type you make Since it’s a cake and you don’t use that much ingredients I would assume it cost less than ten dollars to make You use the item to eat It would be classified as a sweet

6. Facts

7. Cont… No there are no other names for it It came from the Europe around there. Here are the nutrients Nutrient Value Gram Weight 100.00 g Calories 380.06 kcal Calories from Fat 26.58 kcal Calories from SatFat 18.82 kcal Protein 3.47 g Carbohydrates 85.19 g Dietary Fiber 1.08 g Soluble Fiber 0.58 g Total Sugars 42.82 g Other Carbs 39.05 g Fat 2.96 g Saturated Fat 2.09 g