Description

This airy and resilient Genoise sponge provides the perfect structural foundation for a bold, aesthetic Kuromi-inspired masterpiece. By mastering the art of the egg-foam lift, you can create a professional-grade cake that is light enough to melt in your mouth yet sturdy enough for intricate piping.

Ingredients

6 Large eggs (room temperature)
1 cup Granulated sugar
1 cup All-purpose flour
1/2 teaspoon Baking powder

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Instructions

Preheat your oven to 350°F (175°C) and line the bottoms of two 9-inch round cake pans with parchment paper, ensuring you do not grease the sides.
In a stand mixer, beat the eggs on high speed for one minute before gradually streaming in the sugar and continuing to beat for 8 to 10 minutes until the mixture reaches the thick, pale ribbon stage.
Whisk the flour and baking powder together, then sift the dry mixture into the egg batter one-third at a time, gently folding with a spatula using a ‘J’ motion until no white streaks remain.
Divide the batter evenly between the two pans and bake for 23 to 28 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
Run a thin spatula around the edges to release the cakes, flip them onto a wire rack to cool completely, and peel off the parchment paper.
Once fully cooled, use a serrated knife to slice each cake layer in half horizontally to create four thin layers ready for decorating.

Notes

To ensure maximum volume, make sure your mixing bowl and whisk are completely free of any oil or grease before beating the eggs. If you are baking in a humid environment, you can add an extra pinch of cream of tartar to the eggs to help stabilize the foam during the long whisking process.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American