In the end I decided I was over-thinking things a bit. I mean, for whatever you’re doing, you can always find a specialized formula…Swiss rolls, jelly rolls, génoise cakes…but in the end they’re all fundamentally the same cake, am I right? One recipe should suffice for all of them. So here’s what I decided to do: stick to a classic génoise — egg foam only, no chemical leavening — but lay it down in a nice, extra-thick layer to make a fat jelly roll. Then I’ll use the same bater to make some sort of gâteau, I really haven’t decided what kind yet. I know, it’s Friday and I still haven’t worked my projects out completely. What can I say, the joepastry.com R&D department has been working overtime.