杰诺瓦士蛋糕(英语:Genoise cake),又称热那亚蛋糕(但“热那亚”一词很少拼写为Genoise[1][2][3][4]),是以地名热那亚的海绵蛋糕命名[5],这种蛋糕的面糊影响了与法国的贝壳蛋糕。
- Child, Julia, Julia's Kitchen Wisdom. New York, Knopf, 2000, ISBN 0-375-41151-8.
- Child, Julia and Simone Beck, Mastering the Art of French Cooking, volume 2. New York, Knopf, 1970.
- Editors of Cook's Illustrated, Baking Illustrated. Brookline, MA, America's Test Kitchen, 2004, ISBN 0-936184-75-2.
- Editors of Domus magazine, Il cucchiaio d'argento (US English translation). New York/London, Phaidon Press, 2005, ISBN 0-7148-4531-0.
- Roden, Claudia, The Book of Jewish Food. New York, Knopf, 1997, ISBN 0-394-53258-9