The eggs should be very cold; preferably keep them in the refrigerator until they are ready to be whisked. Cold eggs help minimize the risk of over-whipping and ensure that the cake is airy yet stable. Make sure to beat the egg mixture the full 10 minutes. Aerating the eggs until they are foamy and hold their shape helps leaven this cake and gives it structure. When measuring flour, we spoon it into a dry measurement cup and level off excess. Scooping directly from the bag compacts the flour, resulting in dry baked goods.