A genoise cake is an Italian sponge cake named after the city of Genoa and closely associated with French cuisine that does not use any chemical leavening, instead using air suspended in the batter during mixing to give volume to the cake. Genoise is not the same thing as pain de Genes, which is an almond cake; however, Genoise is very close in composition and basic use to pan di Spagna, an Italian sponge cake.

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