I'm an amateur baker from Korea. I've tried to make a genoise a few times and have encountered a problem that I can't find a way to resolve.
As you can see in the picture above, there is a dense layer (approximately one third of the cake) at the bottom of my genoise. And its color is noticeably different from that of the middle and upper part of the cake. Something is wrong with my genoise, right? It seems that the cake didn't turn out the way it should. Could anybody help me figure out what might be a possible cause(s) of failure of this kind?
cake flour 100%
melted butter 44.3%
<baking temp & time>
Baked at 300°F in a convection oven for 50 minutes.