I haven’t baked a genoise in a while, so my folding was definitely rusty. After beating the egg yolks on high for 5 min, I added the 1/4 c. water., but the batter was thinner than a genoise classique batter (though I could still fold the flour in). I used a 9x2 cake pan and baked it for 30 min at what I thought was 350. (An oven thermometer told me the oven was 10 deg. off, but who knows which is off…my oven or the thermometer? But I presume the temp was close to 350 after adjustments, since the cake was finished in 30 min.)
The cake rose to a full 2 in in the pan when I took it out of the oven. It even peeped out just a tad from the top. Of course, when I unmolded it, the cake rack squished it a bit. The cake shrank to 1.5 in, and then I let it cool, top up, on a rack. An hour later, the center sunk. Why is that? Wondering what are the causes of a sunken genoise after cooling…
