Classic genoise sponge

Preparation

1. 1

   Whisk the eggs and sugar in the stand mixer until tripled in volume (ribbon stage).

   Speed 8⏱ 8 min🔧 fouet ballon

   💡 About 8 min — the mixture should be pale and foamy.

2. 2

   Sift the flour and gently fold it in with a spatula. Add the lukewarm melted butter.

3. 3

   Pour into a buttered tin. Bake for 25 min at 180°C.

   💡 Do not open the oven during the first 20 minutes.