Hi,
This is such an informative write up. Thanks to the blogs here on this site I have been upping my baking game. I have a couple of questions that would clarify a few things for me. For fatless sponge and Genoise, ribbon stage is better or does it need to be whisked more? I have read in a bakery blog that beating the eggs too much can result in a dry cake for cakes such as these as well as some shrinkage upon cooling. Your input would be appreciated. Thanks

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