(Date: 9 January 2013. The 5th recipe in 2013)
This is a belated birthday cake for my husband. My first attempt to make a Genoise sponge cake with cream frosting as I made several mistakes - cutting the cake too early, whipping the double cream too much, not leaving it long enough in fridge before serving. But I think the genoise recipe itself is terrific. It makes the English Victorian Sponge look as heavy as a stone. It's not difficult neither. I'll certainly make it again. That's why I finally decided to write this post for my future reference even I wasn't entirely happy with what I did.
