hello I'm Michael mignon Oh owner and chef of Main Street bakery cafe in Port Washington New York today we're going to make a classic gynnwys sponge so I have 8 eggs 4 yolks 15 ounces of granulated sugar 6 ounces of all-purpose flour 6 ounces of cake flour 1/4 of a cup of vegetable oil and 1 ounce of corn starch so we're going to take our eggs we've got and also our egg yolks and sugar we're going to whip them very vigorously in the high speed of the mixer until everything is very pale and frothy you're actually going to triple the volume size of the egg and sugar mixture what this does is that it adds fluffing into your cake and make sure you nawaz very light and it makes a perfectly evenly baked cake we're going to mix this now till it's about triple in volume what this does is it makes the cake gray light airy and fluffy and gives you a great finished product on the at the end so now our eggs and our sugar mixture it's pretty much tripled in volume I'll show you you can see it's very frothy ready pale so you have to pick it up we're actually here to the whisk and this is what they would call a ribbon stage when you do make a French gynnwys cake so we're going to take this bowl out now you have to fold very carefully and lightly we're going to add our flour and our cornstarch to the side add about half the amount and you start to fold very carefully you also want to be aware of lumps the worst thing is to have lumps and eugen was nothing like biting into a clump of flour next we start increasing little speed with your spatula and again make sure you get all the way in the bottom the flower will rest at the bottom naturally you can actually feel the mixture stiffening up as you're folding it now we want to add our oil in a very slow stream on the side i think quickly again continue to fold scrape the sides continue to fold from the down to the top of the bowl so this looks very well mixed and blended it has a nice peak to it little firmness see how it just sits in the top and rests this is exactly what you want to see so we sprayed our pan with a non grease free we're going to have a little bit of flour just to cover the inside just knock it around make sure it covers the inside evenly this will prevent the cake from sticking any excess sort of banging out you'll have a beautifully very thin floured surface you want to add your cake about 3/4 of the way very gently as I'm doing it let's just flow in almost ribbon-like don't slam it in just too so place your bowl down gently no need to tap it down there you go so I'm going to place our cake pan put that in the oven at 350 for about 25 to 30 minutes so we have our Genoa's done again nice golden-brown you can see how it just springs right back the scent is nice and dry and you have a very nice light sponge to cut I'll make a beautiful cake strawberry shortcakes any kind of custard cakes you