I am a new member here, but I am not new to baking, nor Rose’s great recipes. I have been using her basic genoise cake recipe (4 eggs, 50g cake flour, 50g corn starch, 4g vanilla, 100g sugar, 38g butter) for a while, and 90% happy with the result. I bake mine in a 8inch cake mold (3inch tall, the batter fills about 3/4 of the pan) with removable bottom, the finished cake grows “almost” to the top, so I guess the height is OK. The crumb looks even and taste great too, no problem there. However, I do notice minor problems:
1. the cake grows to its highest height about 3/4 into the bake (350F for 30min is the total baking time, so at about 22 to 23min into the bake), the sides almost reach the rim of my 3inch tall cake pan, the middle domes well above, then it gradually shrinks back. By the time I take it out at 30min, the sides are 1/4 inch below the rim, and middle is only a little over the pan. I didn’t open the oven door the entire time. When cooling it shrinks a little more to become totally flat on top. Judging from the crumb, it looks cooked, so I don’t think I took the cake out too early. I’ve tried to cool it upside down like an angle food cake, didn’t make a difference.
2. The center of the cake top surface has slight cracks.
So what could be causing these problems? Should I increase/decrease oven temp? The 350F is suggested for 9inch pans, since mine is 8 inch, the batter is “deeper”, maybe I need to lower the temp and increase the time? I have read somewhere that cracks on top might be caused by too little flour. I do weigh flour, but not the eggs, is it possible that my eggs are too large?