Just a few more thoughts on this thread, since I made the Genoise Classique this morning! I added 2 T chambord to the syrup and am still thinking about which frosting to use…maybe a raspberry whipped cream! Anyway, if you are still trying to diagnose your first efforts, I remember that the first time I made genoise, I was overheating the eggs/sugar at the start. I wasn’t sure exactly what “warm to the touch” meant. After doing some reading, it’s actually alot less warm than I’d thought…only to about body temp, so 90 to 100 degrees. Some books recommend only 80 degrees, but 100 seems to work for me.
Also, if you are looking for a cheaper alternative to the Mafter balloon whisk, I have been using this one that I got at Ikea…$9, maybe not as large as the Mafter but it’s pretty large! It’s in the dishwasher now so I can’t measure diameter, but it seems to do a nice job…better than the slotted skimmer and about the same as my slotted spatula which I also use sometimes. Happy baking!
Beautiful genoise! I think you should make a raspberry cake!
What happens if you overheat the eggs? (Not to the point where they scramble, but just really hot.) I noticed that I get a little more volume if I get the eggs a bit hotter. And please do tell me the diameter of your whisk when you get the chance to measure it!
EDIT: Just got an idea of what you could do with your genoise, if you haven’t already done something with it! How about layering your Chambord-soaked genoise with blood orange curd and Cordon Rose raspberry conserve and frosting it with raspberry buttercream or mousseline? I love raspberries and would love to try this when I have enough energy to get all these elements together!