When making the batter, do not allow the eggs to heat above 49°C–52°C (120°F–125°F), as they will coagulate at higher temperatures.
The flour should be finely sifted through a fine sieve (usually a drum sieve) onto a piece of parchment paper by shaking the sieve back and forth. (This is to eliminate lumps and impurities.)
Add the sifted flour slowly and steadily and very gently fold it into the egg mixture with a rubber spatula. The manner in which the flour is incorporated is key to the success of the cake. It is a touch that comes only with practice. If the flour is added too quickly, you will create a lumpy batter.
Butter and flour the pans and line them with parchment paper to facilitate removing the cake, as well as to keep it from drying out.
Always preheat the oven to 177°C (350°F).
Place the filled pans in the center of the oven allowing air space between each pan. Gently close the oven door.
Maintain an even 177°C (350°F) temperature throughout the baking. Do not open the oven door before the last 5 minutes of baking or the cake might fall.
The cake is fully baked when no indentation remains after it is lightly touched in the center, it is light gold in color, and it has begun to shrink away from the sides of the pan.
Remove the cake from the pan while it is still warm. The cake may be cooled upside down to achieve a smooth top layer.
Do not cut the cake until it is completely cooled.
Once cooled, the cake can be covered with a slightly damp, clean kitchen towel for about 4 hours to prevent drying out.