Just made my first Genoise, and decided to go the whole way and try the recipe in Michael Ruhlman's Ratio book, which uses a full 8oz of butter to 8oz flour etc. It wasn't until I poured the mix into the prepared tins that I realised not all the melted butter had been fully incorporated, so I didn't know what to expect.
I think the cake rose well and evenly -although it is fairly flat, is that expected?
The other thing is that although it is a very light cake, even with the butter it seems a little drier than my Victoria sponge.
Anyway - here's a couple of photos showing outside and crumb. If you note anything that points to where I can improve my technique, I'd be grateful.