A delicious genoese recipe that may be used for all of your desserts.

Ingredients
4 eggs
caster sugar (125 g)
125 grams of flour
Preparation
In a saucepan, combine the eggs and sugar and bring everything to a medium heat, whisking these two components steadily until they reach a temperature close to 50°C.
Don’t worry, there are two ways to find out what the temperature is. If you have a pastry thermometer, simply check the temperature on a regular basis until it reaches 50°C; otherwise, take the temperature with your finger. With our body temperature at 37°C, the sensation of heat on the finger should be warm but not scorching. Remove the pan from the fire as soon as you feel good heat on your finger.

Combine all of the ingredients in a salad bowl and beat with an electric mixer until totally cool. The mixture turns white and sticks together.
In the meantime, weigh the flour and sift it through a fine sieve. Prepare a sponge cake mold with butter and flour. A mold with a diameter of 20 to 25 cm.
When the egg and sugar mixture has cooled, gently fold in the flour in two or three steps using a wooden spatula. Cook for 15 to 20 minutes at 180°.

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