Sonali, did you syrup the genoise? Syruping is almost always required, without it the cake is dry.
The height- are you using the Cake Bible genoise recipe? Which flour did you use? Did you weigh eggs, flour/cornstarch and sugar?
After checking those, my next thought would be to focus on whipping the eggs- were they warmed to about 100F? Did you whip for at least 5 minutes on high with a powerful stand mixer?
And then the folding, do you think you could have folded too much? What tool did you fold with?
It’s a lovely cake and worth mastering, good luck!