The Great Genoise (French Sponge Cake)
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In season 1, Chef Gail did a show on the various types of Sponge Cakes that rely on the air that is beaten into eggs to leaven them. On today\\u2019s show she discusses a special type of sponge cake known as The Genoise. No need to separate eggs for this sponge cake, but you will learn what it means to form a \\u201cribbon\\u201d as the batter is being prepared. Chef Gail shares her special Hazelnut Genoise recipe from her first book, \\u201cAbout Professional Baking\\u201d.
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