I have really liked Rose Levy Beranbaum's Cake Bible. I love the lists in front for recipes for all yolks or recipes for all whites. It's a great reference! So with my dozen leftover yolks from my buttercream attempts, I decided to try making my first genoise. I've never made any type of sponge cake before, only butter cakes, so the whole process was new for me. The Golden Genoise uses twelve yolks and 1/2 cup of butter, so it's a rich cake. It's still a little too spongy for me plain, but it's pretty good with that caramel-chunk buttercream.The top has a few bubbles in it, I think because it sat for a few minutes while the oven finished preheating.
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