Name: La Génoise (Sponge Cake)
Prep time: 1 h
Total time: 1 h
Yield: Makes one 15-centimeter (6-inch) or one 20-centimeter (8-inch) cake
Cuisine: French
Ingredients: 3 large eggs, at room temperature; 25 grams (1 tablespoon plus 2 teaspoons) unsalted butter, melted and cooled, optional; 5 large eggs, at room temperature 125 grams (4⅓ ounces) sugar; 45 grams (3 tablespoons) unsalted butter, for the pan; 125 grams (4⅓ ounces) cake flour, plus more for the pan; 75 grams (2½ ounces) sugar; 15 grams (1 tablespoon) unsalted butter, melted and cooled, optional; 75 grams (2½ ounces) cake flour, plus more for the pan