CAKE OF THE SPONGE

Freeze cake partial. Fluff no more brick. Good cut fill frost.

Whats the difference between a genoise and a sponge cake?

>>7073328
A genoise is a sponge cake that is air leavened, not chemically leavened like a conventional sponge cake

Does this recipe look alright?

140g flour
20g corn starch
5 eggs
1 yolks
150g sugar
50g butter
PREPARATION

Lightly butter the inside of a round cake pan, then coat with flour and tap out any excess flour.
Put a circle of parchment paper cut to fit the bottom of the pan in it.
Sift the cake flour and corn starch together 2-3 times.
Let the eggs come to room temperature.
Heat water for the water bath to 60-70°C (150°F).
Melt the butter in a small bowl in the microwave.
Preheat the oven to 180°C (350°F).

>>7073310
>plebstation 3

If you don't know about the PS quadruple by now, you're more pleb than she

>>7073348
bump

>>7073402
You're not from these parts are ya, boy?

>>7073427
I am, actually. It's just that I'm in kind of a hurry

Genoise is going to be very light and fluffy. It may even sag or collapse under buttercream/frosting if you're not careful.
A decent pound cake mix should do the trick.

ti si kaval