Whole Egg Sponge Cake Genoise - egg

Method

• Line the cake tin with parchment paper.
• It will stick easily if you lightly coat the paper with vegetable oil.
• Place the eggs and granulated sugar into a bowl and place into a hot water bath, and warm up to about 40C (a little more than body temperature).
• Remove from the hot water bath and stir to completely dissolve the sugar.
• Using the hot water from the hot water bath in Step 2, dissolve the ingredients and keep it warm as-is.
• Whip the batter from Step 2 using an electric mixer on high speed for 5 minutes.
• It's done once you can lift it up and it disappears after letting it drop.
• Then whip on low speed for 3 minutes to make it nice and smooth.
• Sift in the cake flour, write a "J" with the spatula about 30 times while mixing thoroughly.
• Turn the bowl to the left at the same time.
• Stir in the butter, and mix thoroughly about 40 times using the same "J" pattern as listed above.
• It's finished once it turns smooth and produces a glaze.
• Pour into the mold, and drop the mold from a height of about 10cm three times to remove the air.
• The batter that is sticking to the spatula will not swell up properly so don't add it in.
• Bake in an oven preheated to 160C for approximately 30~35 minutes.
• It will plump up nicely.
• Drop the cake once from a height of about 20cm to prevent it from shrinking.
• Flip it upside down onto a rack, and let sit for 5 minutes to cool.
• Flip it upright, remove the paper from the sides, cover with a wet cloth, and let cool completely.
• Place into a plastic bag and let sit for 1/2~1 day.