I have had success with biscuit de savoie baked in 9 inch round pan. The texture and the ease of preparation works for me. Have always had issues with genoise. I would like to use this recipe for making basic sponge cakes going forward.
I need to be able to make sheet cakes with this recipe. What works better:
1) making 2/3 thin sheets of savoie, the fill /frost / stack the layers? Should I bake them at 325, same temperature as original cake?
2) baking a 2 inch deep sheet savoie cake, torting it, filling and then frosting it? What temperature should I use for this deep sponge cake? I recently followed a similar recipe with baking powder that was baked in a 13x9 pan at 350. I did lower the temperature halfway throughout the process but the cake sank in parts around the edge and middle.
My preference is to bake a deep sheet cake since it requires less effort and if I can figure out a foolproof way to do this without the cake sinking, that would be nice. Any feedback would be really helpful.