Has anyone read Michel Roux's book "Eggs"?
I have a question about one of the recipes. It's a long shot but maybe someone here has the book and can explain something.
I am looking at the recipe for genoese sponge cake. In the 2nd step he says you should whisk the eggs and sugar for 12 minutes or until it leaves a trail of ribbons when lifting the whisk. The problem is that the 2nd photo panel for the 2nd step shows a bowl of white batter, not the egg/sugar batter. I have no idea what this batter is, maybe it was perhaps just a photo of some other batter that had been whisked to this level of thick consistency just so they could show the ribbon trails?
I found it confusing because after about a half hour of whisking by hand I could not get the eggs and sugar to have a ribbon anywhere near as thick as in the photo. So either the photo is of something entirely different or my measurments were off.
I do think my measurements were partly off because Roux uses medium eggs (4) and I use large eggs (4), and this would account for a difference in the ration of eggs to sugar. So I added 2 Tbsp of sugar but in the end that didn't really help to make it look like the photo. I did get some ribbon trails but they were much thinner.