Chocolate Génoise

In Britain, learning to make a Victoria sponge has always been an essential part of what used to be called domestic science, which may be why people have both conceptual and functional difficulties when addressing a génoise for the first time. If you have an electric whisk you can easily achieve a consistent and light result. If your early attempts tend to be on the dry and heavy side, rescue is to hand in the shape of a bottle or rum or whisky. Spoon some over to moisten the cake and serve