Line the cake tin with parchment paper. It will stick easily if you lightly coat the paper with vegetable oil.
Place the eggs and granulated sugar into a bowl and place into a hot water bath, and warm up to about 40°C (a little more than body temperature). Remove from the hot water bath and stir to completely dissolve the sugar.
Using the hot water from the hot water bath in Step 2, dissolve the ☆ ingredients and keep it warm as-is.
Whip the batter from Step 2 using an electric mixer on high speed for 5 minutes. It's done once you can lift it up and it disappears after letting it drop. Then whip on low speed for 3 minutes to make it nice and smooth.
Sift in the cake flour, write a "J" with the spatula about 30 times while mixing thoroughly. Turn the bowl to the left at the same time.
Stir in the ☆ butter, and mix thoroughly about 40 times using the same "J" pattern as listed above. It's finished once it turns smooth and produces a glaze.
Pour into the mold, and drop the mold from a height of about 10cm three times to remove the air. The batter that is sticking to the spatula will not swell up properly so don't add it in.
Bake in an oven preheated to 160°C for approximately 30~35 minutes. It will plump up nicely.
Drop the cake once from a height of about 20cm to prevent it from shrinking. Flip it upside down onto a rack, and let sit for 5 minutes to cool.
Flip it upright, remove the paper from the sides, cover with a wet cloth, and let cool completely. Place into a plastic bag and let sit for 1/2~1 day.
Story Behind this Recipe
This is a basic genoise for making cakes. I figured I would leave behind a recipe.
Mix slowly and carefully in Steps 5 and 6. If you get nervous and under-mix it, then the consistency will be rough. The whipping time is approximate so please adjust as necessary. You will get the hang of it once you bake it several so please keep at it. By baking this at a low temperature, it will turn into a smooth sponge cake.