Master the Art of Making Fluffy Genoise with This Step-By-Step Guide

Place the whole eggs and fine granulated sugar in a bowl, then place the bowl in a hot water bath. Whisk at medium speed with a hand mixer until the temperature reaches 36-38℃.
Once the mixture becomes soft, remove it from the hot water bath and beat it with a hand mixer at high speed until it becomes thick and whitish.
When the mixture is almost finished, reduce the speed to medium for the last 5 minutes of mixing and then to low for the last 3 minutes. Whisk in the same places for about 10 seconds at a time, rotating the bowl counterclockwise to adjust the texture of the dough.
Test the mixture with a toothpick – when the toothpick stays upright, the whisking is complete.
Sift the flour and add it to the mixture, stirring counterclockwise until there are no more lumps.

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