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Génoise (Genoa sponge) (Slideshow version)

Génoise (Genoa sponge) : Photo of step #26

Stage 2/11 : 5 min.

Also fill the food-processor bowl with very hot water and leave to warm up.

This is so that the eggs can be beaten in the warm, which improves their texture. In most Genoa sponge recipes, the eggs are beaten in a bain-marie, which is more difficult.

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