Genoise is another term for “sponge cake” – extremely airy and light. It’s most often used as layers in cakes.
Hanbit Cho

Hanbit Cho
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since! As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef! I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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We all love carrot cakes! This is my take on a classic carrot cake.
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Let’s give financier an Asian twist! Matcha seems to be a common one so let’s use black sesame this time.
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Classic Sablé Cookie is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
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This is a lovely variation of the classic Chocolate Lava Cake! Try it out!
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Vanilla smooths out the bitterness of the matcha and that’s what makes this recipe so good! Low quality matcha tends to have more bitterness so pls use high quality matcha!
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Everybody loves this. You cut through it, and you see chocolate just oozing out. How can you not like this?
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I love mango puddings. This mango pudding is pretty much like a mango mousse – so more of a French style mango pudding.
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Crème Anglaise is a sauce that’s used widely in pastry so it’s essential to get it right.
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I had this dessert countless times when I was in the UK. It’s essentially a custard pudding and it’s rather simple to make! It’s so fun and delicious to crack and serve the caramel on top and scoop it with the custard pudding below.
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This is a legitimate coconut pound cake. I thought a lot about how to add more coconut and the solution was to simply fully cover it with coconut powder! Voila!
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We all love New York Cheesecake. This dense cheesecake is heavenly, and I absolutely love it. My recipe contains sour cream which adds acidity and I think it achieves a nice overall balance.