After researching numerous genoise recipes, I notice that there are some differences among them. Although all recipes were for the same end result, the amount needed for each of the ingredients was never the same. 1. 4 eggs 1/2 sugar 3/4 cup cake flour 7 TB butter 2. 4 eggs 2/3 cup sugar 1 1/2 cups flour 3. 4 eggs 1 cup cake flour 1/2 cup sugar 4.6 Eggs 1 Cup sugar 1 1/3 Flour There are others but you get the idea. As baking is supposed to be an exact art, I am curious as to why the recipes would not be more similar. For only one cake, the different amounts would have a greater impact, I would think. I'll be making as many different recipes as I can and taking notes but was wondering if you have any thoughts.