I just finished my second attempt at genoise...wouldn't say it was a sucess by any sense of the word, but i feel i'm getting closer.
I'm getting mixed messages from all the recipes i've read regarding this question. Cooks illustrated 1995 Grand Marnier Cake with Neoclassic Orange Buttercream says immediately, but later in BakingIllustrated, they state that the cake should be allowed to cool in pan.BTW :Baking Illustrated's sponge is made in a springform.
..Gourmet's recipe is ambiguous...For my first attempt, i allowed the cake to cool completely in pan...the result was a very crumbly outside. For my next attempt, i inverted the very hot cakepan onto a sprayed cooling rack and had major side stickage issues.
Anyone want to clue me in as to what works for them?