Anyway I was wondering if anyone ever did find the definative recipes for both. I remember M.Brown mentioning she uses liquid shortening (?). I've yet to find recipes for these cakes that I liked after they've been refridgerated so I'd like to learn more about that on my way to finding my perfect cake recipes. Plus I was hoping to learn from others what recipes they liked and discarded as they were exploring this topic.
Or is the answer to stick with geniose and lady finger cakes as the great pastry chefs do because they hold well?