We're glad you enjoyed this post, Sonia! Most recipes will outline what stage your eggs should be whipped to. For a Genoise sponge cake, you'll want to whip your eggs to ribbon stage as shown here — you should start to see the whisk attachment's track through the batter while the mixer is running and the batter should have at least doubled in volume. Overwhipping the eggs can start to knock out the air you've worked to incorporate, which would male for a cake that collapses a bit and is on the drier side. We hope this helps and happy baking! 

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