[5] Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.

'Genoa bread'), which is made from almond paste, but it is similar to pan di Spagna [it] (lit.

A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking.

Genoise is a basic building block of much French pâtisserie and is used for making several different types of cake.

The cake is notable for its elastic and somewhat dry texture and is sometimes soaked with flavored syrups or liqueurs and often served with a buttercream frosting.