The Art of French Pastry

the previous recipe, this
thin, rectangular almond
sponge cake can be used
for a jelly roll or a layered
cake. A sponge cake is
called a biscuit when a
meringue is used in the
recipe. Otherwise the
sponge is called a génoise.
The reason we use the egg
whites whipped into a soft
meringue in this type of
cake is that the meringue