CHOCOLATE GENOISE SPONGE CAKE/ korean style

Here's another type of sponge cake which is called genoise. Im a fan and like watching korean pastry chefs, they usually use this type of cake. Genoise sponge cake starts by warming eggs and sugar together over a hot water. I already did a sponge cake on my previous videos which we have to separate eggwhites from eggyolks and beat separately. Honestly I hate doing it, so I find this method easier for me. The texture and rise of this cake is quite impressive.

Tips:
All ingredients must be at room temperature.
*Beat the eggs on high speed until it reach a foamy consistency then beat on lowspeed to remove any bubbles and to achieve a glossy consistency.
*Don't overmix, once dry ingredients is no longer visible stop mixing.
*Bake longer at lower temperature. Baking time may differ on what type of oven you are using.
*After removing the cake from the oven tap it on the counter to release hot steam.
*You can store this cake in the freezer. Just thaw it few hours before using it.

INGREDIENTS:
4 Large Eggs
140gr Caster Sugar
90gr Cakeflour
20gr Cocoa powder
30gr Milk
40gr Oil
1tsp Vanilla essence


HAPPY BAKING!

Original recipe is from Yt channel
AYA CALIVA