The cake was heavenly! Ethereal! Everyone raved and loved it.
I think the first genoise failed because I didn’t heat the eggs enough. The recipe says “lukewarm” but in the video, Rose heats them until they actually feel hot, which to me, isn’t the same as lukewarm. I didn’t realize that the warmer the eggs, the fluffier they will beat up. Then, I didn’t just beat them for 5 minutes until they were tripled in volume, but the second time I beat them at least an extra minute until they were the palest of yellow and very, very thick.
Another thing I did the second time is when removing some of the batter to add to the butter, I didn’t measure a cup, but did as Rose and scooped “about a cup” into the butter. She says a “scant” cup.
Finally, when I made the beurre whatever… I heated it until it was actually dark brown and not pale brown. I think I was too exacting and timid the first time I tried to make the genoise. Especially when Rose said that the only leavening is the eggs… well, then I understood. The eggs themselves must be as light and airy as possible or the cake will not be.
Here’s a photo of the inside. It would have been much prettier if the cake was cold when I sliced it, but then it wouldn’t have tasted as good.
Click thumbnail to see full-size image