Notes :
You can use one 8 inch cake pan or two 6 inch cake pans. Avoid using nonstick pans as the coating prevents the sponge cake from fully rising.
Medium peaks – the whipped cream should be soft but hold its shape when the whisk is lifted from the bowl. The top of the peak should fall over but the body will retain its shape. The texture should be smooth with no graininess. Whipping too much will result in a grainy, lumpy texture and you may start to see cracks in the cream which indicate separation.
Slice even layers: First, you want to use a sharp, serrated knife. Next, I prefer to use this cake slicer attachment that works well. Otherwise, you can use toothpicks to mark where you want to cut the layers. Pierce the toothpicks all around the cake and use that as a guide for your knife. Avoid using wire cutter cake levelers as the sponge cake too soft for that tool.
*All cup and spoon measurements are based on the US cup which is 240ml or 8.45 imperial fluid ounces. The US tablespoon is approximately 14.8ml or 3 teaspoons. Please adjust if needed.
**If you have a kitchen scale, please use the gram measurements as those are more precise. The US cup measurements are approximations of gram measurements for easier conversion.
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