lulu - it seems like your question is if the cake will stay moist. if you wrap it, or it's enclosed in an icing, it'll be fine. you can also drizzle a little liqueur, brandy or simple syrup over it if you're in doubt.
as far as the reason for the egg/sugar mixture not attaining full lightness, while i've heard it said that the weather can be a factor, i've never had any noticable problems during humid days. do you beat your eggs over heat? if not, that would definitely help. you obviously make this recipe often, and it looks to be about the same as mine, so the ratios are not a problem. the most usual problem would be underbeating the egg/sugar mixture, but here again, it sounds like you know what you're doing. the only other factor i can think of might be over beating. egg whites can be over beaten and you'll lose volume, but to tell you the truth, i'm not sure about whole eggs & sugar over heat.
glad it came out well, anyway.
by the way, one of my favorite genoise adaptations is to leave entirely substitute 1/2 almond powder & 1/2 cocoa powder for the flour. it's admittedly on the heavy side, but pretty delish.