# What You'll Need:
→ Sponge Cake
01 - 4 large eggs, room temperature
02 - 2/3 cup granulated sugar
03 - 1 cup cake flour, sifted
04 - 2 tablespoons hojicha powder
05 - 3 tablespoons unsalted butter, melted and cooled
06 - 2 tablespoons whole milk, room temperature
07 - 1/4 teaspoon fine sea salt
→ Hojicha Whipped Cream
08 - 1 1/4 cups heavy cream with minimum 35% fat
09 - 1/3 cup powdered sugar
10 - 1 tablespoon hojicha powder
11 - 1 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 340°F. Line the bottom of an 8-inch round cake pan with parchment paper without greasing the sides.
02 - In a heatproof bowl, combine eggs and granulated sugar. Place over simmering water, whisking constantly, until mixture reaches 104°F.
03 - Remove from heat and beat with electric mixer on high speed until thick, pale, and tripled in volume, approximately 7 minutes. Continue beating on reduced speed for 1 additional minute.
04 - Sift together cake flour, hojicha powder, and salt. Gently fold into egg mixture in two additions, preserving volume and aeration.
05 - Mix melted butter and milk in small bowl. Add one scoop of batter to butter mixture, stir to combine, then gently fold entire mixture back into main batter.
06 - Pour batter into prepared pan. Tap gently against counter to release air bubbles.
07 - Bake for 23 to 25 minutes until top springs back when lightly touched and a skewer inserted in center emerges clean.
08 - Cool in pan for 10 minutes. Run knife around edges and invert onto cooling rack. Remove parchment paper and allow to cool completely.
09 - In chilled bowl, sift hojicha powder and powdered sugar together. Add heavy cream and vanilla extract, then whip to medium-stiff peaks.
10 - Slice cooled sponge horizontally into two or three layers. Spread hojicha whipped cream between each layer and over top surface. Optional garnish with additional hojicha powder.
11 - Refrigerate assembled cake for minimum 30 minutes before serving to ensure clean slices.
