Abstract

Sponge dough is actually delicious even when eaten as is. In French, it is called genoise. Gateau au beurre, which is like butter sponge cake, and gateau yaou, which is a sponge dough pastry easily made with yogurt, are standard sweets in French homes. Both of these pastries can be eaten sprinkled with powdered sugar or served with cream or jam, but basically the taste and texture of the sponge dough can be enjoyed as is.

In this book, I introduce four types of sponge dough. Each one is unique, but all of them are easy to make and delicious. We encourage you to try making the basic recipe for each. You don't need to add any special flavoring or ingredients to make them taste amazing. In the second half of the book, you will learn how to take it to the next level by filling, topping, and rolling the dough with cream. Whether it's for a snack, a gift, or a party, you're sure to find the perfect recipe.

Author’s Information

Cookery researcher. Born in Tokushima Prefecture, she opened a family cooking school in Tokyo in 1980 and has been teaching for over 40 years as its principal. She is known for her healthy and easy-to-prepare recipes, and has appeared on TV, in magazines, and in books.