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