Mastering Cyril Lignac’s Genoise Sponge Cake – A Delightful French Dessert!

Preparation:

First things first, let’s give our egg whites a good ol’ whisk until they form stiff peaks and keep them aside. Now, grab another bowl – I know, another one, but trust me! Whisk the egg yolks with the sugar. Here’s where the magic happens – add in the vanilla sugar, sifted flour, and baking powder.

Now, here’s a tip straight from my heart to yours – gently fold the egg whites in. We don’t want all that air we whisked into them to vanish!

Oh la la! It’s getting exciting, isn’t it? Hold onto your aprons, for the real fun is on the next page!