Genoise is a very complex cake to make. If the eggs weren’t beaten properly or you deflated the air during mixing it wouldn’t rise. Give it another try sometime!

didnt rise at all

Hi Judith–so that 1x,2x,3x feature isn’t anything I do. It’s a software that’s built in to my computer system and it appears on every recipe on my site irregardless. It’s nothing I have control over unfortunately when it comes to how it multiplies recipes and it means that using it will require common sense to prevail. You should never make a recipe that doesn’t have logical ingredient amounts. That feature works okay with casseroles and savory dishes but one of the fundamentals of baking is that no baked good can be automatically doubled or tripled. I’ve seen many recipes fail when that’s attempted. If you are new to baking this is important to note. I don’t care if a recipe has a button to 6x it, never do it. Genoise sponges are also one of the most technically challenging cakes out there–they are easy to ruin even when you do everything right. –Rachel

TOTAL FAILURE.

Read step one: “Preheat the oven to 350 Fahrenheit, line 2 6-inch baking pans (or 1 9-inch) with parchment paper on the bottom only. Don’t grease the sides. Set aside.”

Yes on both counts!