Genoise (sponge cake)

(Date: 9 January 2013. The 5th recipe in 2013)

This is a belated birthday cake for my husband. My first attempt to make a Genoise sponge cake with cream frosting as I made several mistakes - cutting the cake too early, whipping the double cream too much, not leaving it long enough in fridge before serving. But I think the genoise recipe itself is terrific. It makes the English Victorian Sponge look as heavy as a stone. It's not difficult neither. I'll certainly make it again. That's why I finally decided to write this post for my future reference even I wasn't entirely happy with what I did.

japanese cheesecake

The 13th recipe I attempted in 2013.

I found the cake recipe from Just One Cookbook (link here) by Ms. Nami. She found the recipe from Cookpad, a Japanese cooking website and has modified it for a bigger size and to suit her oven. I have closely followed the recipe except (1) I halved the recipe and changed the baking time accordingly, (2) I used French T45 cake flour instead of plain flour, (3) I used castor sugar instead of granulated sugar when beating the egg whites, (4) I skipped the apricot jam glaze and (5) I didn't refrigerate the cake for a few hours (THE BIGGEST MISTAKE! MY BAD!).