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Very airy genoise with three ingredients
A light, very tall and airy genoise made only with eggs, sugar and flour. No chemical leavening is used; the airy texture comes from beating the egg whites. Ideal as a base for desserts, rolls or stacked cakes.
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Critical Success Points
- • Beat the egg whites to stiff peaks.
- • Incorporate the ingredients without deflating the air bubbles.
- • Do not open the oven during the first 30 minutes of baking.
Safety Warnings
- • Handle the hot oven; wear kitchen gloves.
- • Be careful when separating the warmed eggs to avoid burns.
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