Fraisier

Preheat your oven to 180°C. Grease and flour a 20cm springform pan or line with parchment paper.

Melt the unsalted butter for genoise and set aside to cool slightly.

In a large heatproof bowl set over a bain-marie (simmering water, not touching the bowl), combine the Eggs for genoise and Granulated sugar for genoise. Whisk continuously until the mixture is warm to the touch (about 40°C) and the sugar has dissolved.