/ INGREDIENTS /
\ 15cm/6inch (7cm height) round pan = 18cm/7inch (4.5cm height) round pan \
-vanilla genoise / cake sheet
3 eggs
85g(1/3cup plus 1 1/2Tbsp) sugar
95g(2/3cup) cake flour
30g(2Tbsp) melted unsalted butter
30g(2Tbsp) milk
-chocolate & matcha genoise / cake sheet
3 eggs
90g(1/2cup minus 2tsp) sugar
85g(1/2cup plus 1 1/2Tbsp) pastry flour
10g(1 1/2Tbsp) cocoa powder / matcha powder*
30g(2Tbsp) melted unsalted butter
30g(2Tbsp) milk
Before you make: preheat the oven to 180C / 355F.
1. In a bowl, put eggs and sugar. Place bowl over a hot water-pot. Put eggs and sugar, and whip 8~10min until fluffy, and consistency of batter doesn't smooth out quickly.
2. Add the sieved cake flour, and fold gently until no flour is seen.
3. In another bowl, put milk and melted unsalted water. With a dollop of batter, mix until well combined. Pour back the mixture into the batter, and mix gently.
4. Transfer into the lined pan. Tap a few times to get out air pockets. Bake for 30~35min until a toothpick came out clean when poking a center. After came out of the oven, remove right away from the pan.
5. After fully chilled, slice the cake into 1cm or 1.5cm (0.4inch or 0.6inch).
*You can reduce matcha powder to 6g(1Tbsp)
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