This all being said, if you’re making something that needs more structure, like a Genoise sponge or a Swiss roll, you’ll need to beat your eggs for much longer, to ensure they’re beautifully fluffy and stable. If you’re preparing one of these cakes, your eggs will need to be beaten for 6 Min / 37°C / Speed 4, then for a further 6 Min / Speed 4. This really ensures that the sponge is given enough stability to make it amazing and fluffy. Voilá! You just learned how to beat eggs!
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