Thanks for replying. I have another question(s). Does overmixing affect emulsification of the batter? How to know that I'm doing enough with the creaming process? As I remember, not so long after I added yolks and vanilla, I saw the creamed butter splitted into speckles. All ingredients were on room temperature. Will addition of emulsifier fix this? Some more questions. Genoises I made always shrinked a lot after baking. The straight side even deattached itself and seemed no longer vertical. What really caused this? Should I invert the pan during the cooling process just like chiffon cake? I didn't grease the pan, just using parchment paper on the bottom. Thanks for being generous!

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