Sheet genoise

Made 30x40cm sheet genoise with following:

Egg 385/312
Sugar 190/156
Milk 130/104
HK flour 190/156
Butter 130/104

Total: 1025/832

Heated egg and sugar to about 60C. Beat at high speed until volume almost there, then switched to medium/low speed for smaller air bubbles and finer texture. Added milk, beat til desired volume. Folded in flour in 3 additions. Folded in butter. Transferred to sheet pan and evened top. Baked for 23 mins at 170C, rotated halfway.

As you can see the cake is rather high. Was using first set of weights, batter filled pan to the brim.

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