# What You Need:
→ Sponge Cake
01 - 4 large eggs, room temperature
02 - 2/3 cup granulated sugar
03 - 1 cup cake flour, sifted
04 - 2 tbsp hojicha powder
05 - 3 tbsp unsalted butter, melted and cooled
06 - 2 tbsp whole milk, room temperature
07 - 1/4 tsp fine sea salt
→ Hojicha Whipped Cream
08 - 1 1/4 cups heavy cream (minimum 35% fat)
09 - 1/3 cup powdered sugar
10 - 1 tbsp hojicha powder
11 - 1 tsp 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; do not grease the sides.
02 - Combine eggs and granulated sugar in a heatproof bowl. Place over a pot of 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 (about 7 minutes). Reduce speed and beat 1 more minute.
04 - Sift together cake flour, hojicha powder, and salt. Gently fold into the egg mixture in 2 additions, taking care not to deflate the batter.
05 - Combine melted butter and milk in a small bowl. Add a scoop of batter to this mixture, stir to combine, then gently fold all back into the main batter.
06 - Pour batter into the prepared pan. Tap gently on the counter to remove air bubbles.
07 - Bake for 23-25 minutes, or until the top springs back when lightly touched and a skewer inserted into the center comes out clean.
08 - Cool in the pan for 10 minutes, then run a knife around the edges and invert onto a wire rack. Remove parchment paper and cool completely.
09 - In a chilled bowl, sift together hojicha powder and powdered sugar. Add heavy cream and vanilla extract, then whip to medium-stiff peaks.
10 - Slice the cooled sponge horizontally into two or three layers. Spread hojicha whipped cream between each layer and over the top. Garnish with additional hojicha powder if desired.
11 - Refrigerate for at least 30 minutes before serving to ensure clean slices.
