Genoa Bread (Slideshow version)
Stage 6/6 : 2 min.
Remove it from the pan while it's still warm—be careful, as the Genoa cake is very delicate—then let it cool on a wire rack.Remarks
Feel free to place a sheet of parchment paper at the bottom of the pan before pouring in the batter, especially if your pan isn't nonstick.If your Genoa cake isn’t intended as a dessert or a filled cake, you can sprinkle the bottom of the pan with slivered almonds before pouring in the batter; once turned out, the top will be beautifully decorated with them.
Despite its name, which refers to Genoa and suggests an Italian influence, its modern version is associated with 19th-century French pastry-making, with the creation attributed to Fauvel at Chiboust in Paris.