My genoise went from brick to cloud after 4 tries in Tampa

I kept getting dense, flat genoise that felt like eating a doorstop, even though I followed the recipe to the letter. The difference came when I stopped folding the flour in like I was stirring soup and started using a whisk, plus I warmed the eggs over a double boiler to 110 degrees exactly. That heat change made the batter hold air like crazy, and the crumb turned out so light it almost floated off the cooling rack. Anyone else find that one small temperature tweak fixes a whole recipe, or am I late to this party?

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craig.sage24d ago

Wait, you actually took the temperature to 110 degrees? Like with a thermometer? I've been just guessing with my finger the whole time like a caveman. That's wild that such a tiny precision thing made the whole difference between brick and cloud.