Talk:Génoise cake

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[edit] Separated eggs?

The article says this cake differs from other sponge cakes because you don't separate the eggs, but every Genoise recipe I've ever seen has the egg whites beaten separately. If you had neither separate, beaten egg whites, nor chemical agents (baking powder, etc.), you would have a very flat, dense cake, since you can't get that much air into whole eggs. ABPend 04:48, 30 July 2007 (UTC)

• Well, I've got three Julia Child books, a Cooks Illustrated book, and recipes in both English and French that say otherwise. As near as I can determine, the sugar goes in with the eggs; that, and optionally some low heat, seem to partially denature the egg proteins, allowing them to foam better. It seems like it should be a weirdly finicky process, but given the extreme popularity of the stuff it can't be that bad. Haikupoet 07:41, 30 September 2007 (UTC)