I've never heard of a Genoise cake until recently, it sounded pretty good so I figured i'd give it a try. I made it following the recipe exactly and it turned out to be a 1/4" rubber frisbee.
Anyone have any ideas on what could have went wrong?
I got the recipe from baking 911 althought there is one in The Cake Bible that calls for many more eggs and it seems like a lot of cornstarch (is a 1/2 cup right?) sounds like a lot. The recipe I used didn't have cornstarch.
I'd like to give it another try.
Thanks
Genoise is a very fragile cake, the batter can not be bumped while baking and the oven door can not be opened before the cake is done. Also, the batter must be poured in the pans and baked immediatly, even 10 minutes on the counter can kill it. It is only held up by eggwhites.
It is very easy to overmix the batter and thus deflate it.
I make genoise all the time and have a few tried and true recipes, if you want them PM me 
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