Prepare the Pan:

• Preheat your oven to 350°F (175°C).
• Grease and Flour an 8-inch round cake pan or line it with parchment paper.

 Eggs and Sugar:

• Combine eggs and sugar in a large mixing bowl.
• Beat on a high-speed hand mixer until the mixture triples in volume, becomes thick and pale, and forms a ribbon when the whisk is lifted (this should take about 10 minutes).

Fold in the Flour:

• Sift the cake flour over the egg mixture two tablespoons at a time.
• Gently fold the Flour into the egg mixture with a spatula, careful not to deflate the batter. Use a light folding motion, turning the bowl as you fold.

Bake the Cake:

• Pour the batter into the prepared cake pan, smoothing the top with a spatula.
• Tap a few times down on the table to take air bubbles out.  
• Bake in the preheated oven for 25-30 minutes, until the cake is golden brown and a toothpick inserted into the center comes clean.
• Take the genoise out of the oven and tap the pan down to give it a slight shock (prevent the genoise from collapsing)
• Let the cake cool in the pan for a few minutes, then turn it upside down for about 10 minutes and turn it back onto a wire rack to cool completely.

Cream Cheese Whipped Icing Recipe

Chill the Mixing Bowl and Whisk

• Place your mixing bowl and whisk attachment in the refrigerator for about 10 minutes to chill. This helps achieve the best results when whipping the cream.

Whip the Heavy Cream:

• Whip the cream on medium-high speed using a stand or hand mixer until stiff peaks form. Be careful not to overwhip. Set the whipped cream aside.

Prepare the Cream Cheese Mixture:

• In a separate bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
• Add the powdered sugar, vanilla extract, and a pinch of salt to the cream cheese. Continue beating until fully incorporated and smooth.

Combine the Cream Cheese and Whipped Cream:

• Gently fold the whipped cream into the cream cheese mixture. Do this in three parts to ensure even incorporation, using a spatula to fold until no streaks remain gently. Be careful not to deflate the whipped cream.