Before starting this Génoise Sponge recipe, make sure you have organised all the necessary ingredients. Combine the eggs and sugar in a mixing bowl or in the stand mixer recipient. Using a hand whisk, beat the preparation over a bain-marie. The temperature should reach roughly 40°C. Finish beating with an electric whisk until cooled down completely. If you do not have an electric whisk, you can finish beating manually. The preparation is ready when doubled in volume. ...