This technique for whipping eggs with sugar over heat is a classic base for Italian cakes. Heating the eggs gives the resulting whipped eggs more stability when dry ingredients, liquids, and fats are later added. It ensures that the air which has been whipped into the eggs remains even after the other ingredients are folded in.
Whisk together the eggs, yolks, and the sugar in a sauce pan.
Heat the sauce pan over medium heat whisking constantly until the mixture reaches 45°C. Remove from the heat.
Using a handheld mixer or a standing mixer with the whisk attachment, mix together the eggs and the sugar on high continually until the mixture has turned a light tan colour, has at least doubled in volume, has consistency like foam and when you pick up a spoonful and drop it on top it does not sink immediately back into the mixture, about 15 minutes.
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