For the cake: Place the eggs and sugar on top of a double boiler. Beat until you reach 40°C (it feels hot when touched with your fingers). In the photos I am making two genoises, therefore doubling the ingredients.

Remove from heat, transfer to an electric mixer and, at medium high speed, whisk to a ribbon (10-12 minutes). Add vanilla.

Sift the flour twice. Add it gradually to the eggs, mixing with a spatula in a soft and enveloping way.

Butter and flour a 24-cm round and 4-cm high mold. Pour into the mold and bake at 180°C (355°F) for 30 to 35 minutes.

The genoise is ready when it begins to retract at the edges and a toothpick inserted in the center comes out dry. Remove from the oven and let stand for 5 minutes. Invert on a grid and unmold.

To store in the refrigerator, let cool completely, wrap in film and store up to 1 week. Decorate once it is cool.