French Genoise Cake

Steps

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1. 1
   Whisk the whole eggs and sugar together in a bowl set over a water bath, heating until the mixture reaches about 40-45°C.
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2. 2
   Remove from the heat and whip on full speed until the mixture becomes light, thick, and falls in a ribbon that holds its shape.
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3. 3
   Sift the flour in using a spider strainer and gently fold it into the batter — this speeds up mixing and helps prevent the batter from deflating.
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4. 4
   Pour the batter into a greased and floured pan (a tall Charlotte ring is used here, yielding six generous slices).
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5. 5
   Bake for about 40 minutes until golden brown, then let the cake cool completely.
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6. 6
   For best results, let the genoise rest for at least 12 hours before slicing — this locks in moisture and improves the texture.
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