Génoise (Genoa sponge) (Slideshow version)
Stage 8/11 : 1 min.
Incorporate the flour into the mixture quickly using a hand whisk.Important: this is the tricky part. You have incorporated lots of air into the mixture be beating the eggs and sugar together and it is this air in the form of tiny bubbles that will make the mixture foamy and give you a light sponge. You need to incorporate the flour as quickly as possible (within 30 seconds if possible) so that the mixture doesn't "fall".