Whole-Egg Spongecake

This type of cake started being made around the beginning of the nineteenth century and slowly replaced the old-fashioned separated-egg biscuits as described. It was apparently the first spongecake/biscuit made with butter. By now it has to be the best-known European cake; it is called the gateau in England, and Genueser (Genovese batter) or warme Teigmasse (warm batter) in the Germanic countries.