My husband’s fave cake, but though minimalist in terms of ingredients, I’ve found it somewhat tricky and problematic. I’d like some help. Also, some clarification....\n\n(1) How do you fold in the flour so that it’s incorporated, but doesn’t deflate the fluffed-up egg batter...or end up sinking to the bottom (which seems to happen to me each and every time)?\n\n(2) Some recipes say to warm the eggs and sugar over a brain-marie while whisking it by hand for, like 10 minutes. Then switch it over to the mixer...others say just use the mixer. Is there any real benefit to warming the eggs/sugar? Because I sure would like to skip that step and the risk of accidentally cooking the eggs.\n\n(3) Some recipes fold melted butter into the batter before pouring into the baking pan, while others say that a true Génoise sponge is only eggs, sugar and flour.\n\nSo. What works and what doesn’t to create a successful Génoise sponge cake?