Almond Genoise Cake with Raspberry Champagne Syrup

The Almond Genoise Cake Recipe is mostly from The Cake Bible, by Rose Levy Beranbaum, with minor changes. Printed below:
Ingredients:
6 tablespoons of clarified butter
2 teaspoons of vanilla extract
2 teaspoons of almond extract
8 large eggs
1 cup of granulated sugar
1 cups sifted cake flour
1 cup and 2 tablespoons of cornstarch
1 1/2 cups light corn syrup
1/2 cup and 1 tablespoon of sugar
1 cup water
2 teaspoons raspberry liqueur
4 tablespoons champagne
Directions:
Preheat oven to 350F
Flour and parchment paper three 12 x 18 in sheet pans.
Warm the clarified butter in a medium saucepan until almost hot (110F to 120F.) Add the vanilla and almond extract and keep warm.
In a large mixing bowl set over a pan of simmering water and heat the eggs and sugar until just lukewarm, stirring constantly to prevent curdling. Attach the whisk beater attachment to the KitchenAid mixer and beat the mixture on high speed for 5 minutes or until it triples in volume.
While eggs are beating, sift together the flower and cornstarch.
Remove two cups of the egg mixture and thoroughly whisk it into the clarified butter.
Sift half of the flour mixture over the remaining egg mixture and fold it in gently but rapidly with a large rubber spatula until almost all the flour has disappeared. Repeat with the remaining flour mixture until the flour has disappeared completely. Fold in the butter mixture until just incorporated.
Pour and gently spread a very, very thin layer into the three 12x18 pans. Being careful not to deflate the whipped eggs, but ensure an even spread over the whole surface. The cake batter should be no thicker than 1/4 inch, use a toothpick to measure.
Bake each layer for about 6-7 minutes, try not to open the oven during that time but watch very carefully as the thin layers burn extremely quickly. Bake until golden brown and springs up slightly when touched.
Directions for Syrup:
In a small saucepan with a tight-fitting lid bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from heat and allow to cool completely. Transfer to a liquid measuring cup and stir in liqueur and champagne.
Brush this syrup over the baked layers lightly, you don't want to saturate the layers but you do want to impart the liqueur flavor subtly. There will be leftover syrup.