What's a génoise, you may be asking? It's an Italian sponge cake, but made without leavenings like baking powder or soda, rather using the air incorporated in the batter to make it rise. Whole eggs are whipped up with sugar instead of yolks and whites separately.
To be quite honest, I hadn't even heard of it until the day before Timothy's birthday. I just wikipedia'd that shit. I volunteered to bake my brother's birthday cake and my mother requested a simple sponge cake. Except, after
I obviously deluded myself into thinking that I was Jacques Torres or some shit like that and could handle something this ambitious. Except I'm just a college girl with lofty dreams of perfect pastries. Never mind that I've never actually made a cake before. And that blueberries were nowhere to be found in the local supermarket. I figured I might as well though, considering that I was heading off to college the next day, away from easy access to my equipment and the supermarket.