French sponge cake

Add the eggs with the extra yolk, sugar, and salt to the bowl of a stand mixer. Place the bowl over a low heat, allowing the water to warm up. Make sure the bowl doesn't come into direct contact with the water.

While heating, whisk constantly to prevent the eggs from curdling. Heat the mixture to 35-40 degrees Celsius (95-104 degrees Fahrenheit) until the sugar is completely dissolved.

Once the mixture is ready, begin beating it with a mixer until it forms a thick, creamy consistency. This may take 4 to 10 minutes.

When ready, sift flour and corn starch into our container.

After this, thoroughly mix all the ingredients with a spatula, trying to maintain a smooth texture.

Pour some of our dough into a separate bowl and add melted butter. Stir the mixture until smooth.

Add the resulting creamy mixture to the main container with the cream dough and continue to mix gently.

I recommend doing this as quickly and carefully as possible so that the mixture doesn’t lose its softness.

We pour the prepared mixture into our molds and place them in an oven preheated to 175 degrees.

Bake for 25-30 minutes. Check periodically for doneness with a toothpick—it should come out clean.