Soaking a genoise question

[whole milk]

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?

 

[jasonr]

I'd really like to know the answer to this question too.

I usually just brush mine with syrup until it seems moist, which is maybe two splashes per square inch of surface area. But the books are never specific about this. What is the correct amount?

 

[jpmcgrew]

Take them out of pans first let layers cool completely when ready to assemble cake take pastry brush and lightly sprinkle or brush syrup over layers. A little syrup will go a long way. I have also used straight liquor to brush layers as well again a little will go a long way.