Simple Syrup Soaker

• The most important step for ensuring a moist genoise actually takes place after baking. Once the cake has cooled, slice it into thin layers. During assembly, brush each layer of genoise generously with simple syrup. The liquid will soak into the the cake, which keeps it moist. While a basic simple syrup of sugar and water will work fine, consider adding other flavors to the syrup to give a boost to the taste of the cake. Liqueurs, steeped herbs and even fruit concentrates work well as part of a simple syrup.

Fully Whipped

• Genoise derives its fluffy, light texture from the mixing stages. The heat from whipping the eggs and sugar in a bowl over simmering water helps the mixture achieve the greatest volume more quickly. The sugar also dissolves in the process, making the protein in the eggs more elastic and creating a more stable foam, according to "Baking & Pastry: Mastering the Art and Craft," by the Culinary Institute of America. When properly whipped, the eggs and sugar should nearly triple in volume; if you under-whip them, the cake will become much more dense, resulting in heavy layers and a dense crumb. The thin and airy, but stable layers of a properly mixed genoise hold the moisture from the simple syrup more evenly than a dense cake.

Careful Cooking

• Overcooking your genoise is a surefire way to dry it out. While you should aim for a lightly browned top, leaving the cake in beyond a "just-cooked" stage draws out additional moisture. If you are cooking the genoise in a pan greater than 10 inches in diameter, use a cake heating core, bake-even strips or both to ensure even cooking throughout. Otherwise, you will be forced to leave the cake in longer than necessary to ensure the center cooks, while the edges and top dry out. Remember, the cake will cook further while it rests in the pan, so err on the side of just underdone.

Supporting Character

• Genoise also gains moisture from accompaniments that help create the finished dessert. Because the cake generally is not eaten plain, pairing it with the right frosting helps create a moist cake. Furthermore, genoise is often used for multiple-layer cakes, which require thinly cut layers. Thus, the ratio of cake to fillings is much closer to one-to-one than in American-style cakes generally made with thicker, butter-cake layers. Spread each layer of genoise with a hearty dose of buttercream, ganache, custard, jam or whipped cream to add both flavor and moisture.