| T O P I C R E V I E W |
| julieaddis |
Posted - 03/22/2017 : 05:30:46 AM
Sponges are very lightly cakes made by the whisking method. True sponges have no fat and baking powder. The large number of eggs and the small amount of flour used makes the sponges very light. The lightness of the sponge also depends on the amount of air whisked into the mixture. For each egg, use 1 ounce castor sugar and flour for a really light sponge.
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Eggs for sponge cakes must be very large and very fresh as they whisk up much better than old eggs. Eggs will only whisk well when they are very clean, when grease free equipment is used, and when the mixing bowl is large enough to allow plenty of air to be whisked in.
Plain flour is used for sponges. Baking powder is not necessary with the high egg content in the mixture. The flour should be well dried as any excess moisture will make the sponge heavy. Dry flavorings, like cocoa and spices must be sieved with the flour. Warm the sieved flour so that it will be the same temperature as the whisked mixture.
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