Soaking a genoise question
I've been practising genoise this week. I made four on Friday, soaked them yesterday, and frosted/decorated them today. I cut into two just a bit ago and was pretty satisfied.
Question: When soaking them I was totally unsure how much syrup to add. When I unmolded them after sitting for 24 hours three exuded some syrup. Is that normal? How moist should the final cake be?