Pâte à Génoise ordinaire (Ordinary Génoise Batter)

Ingredients

• 500 grammes caster sugar
• 16 eggs
• 375 grammes sifted flour
• 200 grammes melted butter
• flavouring at will: 1 ordinary spoonful vanilla sugar
• butter and flour

Instructions

1. Mix the sugar and the eggs in a copper basin.
2. Set the basin on hot ashes or on the top of the stove so that the mixture warms slightly, and whisk until it makes the ribbon.
3. Off the fire, add the flavouring adopted.
4. Add the flour, then the melted butter poured in a thin stream and decanted.
5. Mix by lifting lightly so as not to weigh the batter down.
6. Bake in buttered and floured moulds or on buttered and floured trays, according to the use for which the Génoise is intended.