Forget perfect, I'm having a heck of a time making genoise that is even passable.
I've read Gisslen and Lenotre and Larousse, even Child, but the result is always the same.
I start by heating an egg foam to blood warm, then folding in the dry ingredients and lastly the cooled-but-still-liquid clarified butter. The problem comes with the butter, as the batter begins to fall immediately. I know how to fold delicately, so it's not because I'm roughing it up. The finished cakes are light, but grainy.
I found another recipe called "French Butter Sponge". The technique calls for separating the eggs, whipping the yolks to the ribbon with sugar, then essentially making a French meringue with the whites. Everything gets folded, etc. The result is quite good, but is it genoise?
This isn't a matter of necessity for me, rather a matter of pride. My shop really doesn't do much patisserie beyond croissants.
Edited by LeSorcier - 1/10/14 at 6:48am