Genoise Sponge Cake

Method

1. Crack the eggs one at a time into a small bowl, then transfer each to the main bowl. Add the sugar and mix with a whisk.
2. Heat the bowl over a double boiler, whisking constantly, until the mixture reaches 37°C and the sugar dissolves. Transfer to the stand mixer bowl and beat at maximum speed for 15 minutes. After a couple of minutes, add the vanilla extract.
3. Meanwhile, melt the butter in the microwave for 15-30 seconds (it should be warm but not hot). Butter and flour a 26 cm cake pan.
4. After 15 minutes of beating, sift the flour and fold it into the mixture in two additions, using gentle upward strokes while tilting the bowl.
5. Add the melted butter and fold it in using the same technique, until fully incorporated.
6. Pour the batter into the prepared pan. Gently shake the pan to bring air bubbles to the surface.
7. Bake in a static oven at 180°C for 30 minutes, or in a convection oven at 160°C for 25 minutes. After baking, leave the cake in the turned-off oven for 10 minutes.
8. Remove from the oven, let cool completely, then refrigerate for at least one hour before slicing and filling.