Genoise sponge is a classic European sponge cake that is light and fluffy in texture. It is made with eggs, sugar, flour, and sometimes melted butter and vanilla extract. Unlike other sponge cakes, there is no baking powder or baking soda to leaven the cake. Instead, whipped eggs are used to achieve volume in the batter, resulting in a light and airy cake. Genoise sponge is often used as a base for European-style tortes and cream-filled cakes. It is typically served sliced and filled with fresh fruit, jam, and whipped cream. To keep it moist and add complementary flavor to the finished cake, it is always brushed with a flavored syrup. While genoise isn’t hard to make, it takes careful attention to detail as well as a light touch: fold the flour into the batter gently or you’ll end up with a dense cake.