Pastry emergency!

A spate of reported génoise catastrophes — among the readership and even right here in my neighborhood — is forcing me to preempt my regular request list in favor of an emergency intervention. What can I say? Dramatic action is called for. Something must be done to combat the rising tide of crumbling sponge cake that threatens to engulf us all!

At the moment I can’t decide whether to make it in round layers (cake-style) or in a sheet pan (jelly roll and/or bûche de noël-style). All I know is I’m going to pair it with lemon curd, which is my go-to filling this time of year. I confess I’m leaning toward the jelly roll, but if you have a preference, make it known now.