Charles, I was so stumped by your problem that it is now my problem, too! That is to say, I baked these up this afternoon and also had some falling in the middle, just like you.
Thank you, I feel so much better!
I used 142 grams of flour, because Sherry says she uses the dip and sweep method.
I think I used 130, because that’s what I get when I use dip and sweep. I was thinking about bumping up to 140, so now I know that won’t work, either.
So, I really don’t see the point in trying to fix these.
I suppose you’re right; I’m not sure why people choose Genoise anyway. Strong structure? The versatility of being able to add a variety of syrups to a plain cake?
Have you baked any other recipes from this book? What did you think? Which ones would you make again?
I’ve made her marble cake, ginger snaps, coffee cake (brioche), and chocolate chip cookies, which were good and I would make again.
The directions on the Deep, Dark, Chocolate Torte didn’t match the picture, though, and I had to make some guesses and double the recipe. People loved it, but I probably wouldn’t make it again. The pralines were a disaster, though, because the instructions were poor, in my opinion. And then these cupcakes. Shirley Corriher in “BakeWise” praises Sherry’s Croissants, which I haven’t made yet, but the picture looks awesome.
So perhaps Sherry, or her editor, was just a bit careless putting this book together. Well, I’ll put these behind me. Time to move on to puff pastry!
Julie, thank you much for your work on this. Having someone confirm what you know is as important as having them point out your errors.