Use eggs at room temperature for this recipe. It will significantly shorten the amount of time you will need to whip the eggs. This recipe uses mechanical leavening only, which means all the height of the cake will come from how well you whip the eggs, so take your time whipping those eggs. It will make for an egg-celent fluffy genoise | Store in an airtight container for up to 1 week at room temperature, or place between cake boards, wrap in plastic wrap, and store in the freezer for up to one month. | Variations: Swap 25 g (1 oz) of cocoa powder for some of the flour for a chocolate version.