Top Tips to Making a Sponge Cake
Sponge cakes are very deceptive looking things. They taste great, seem simple enough to make, but even the slightest error in the preparation process can ruin them, turning them dry and dense. Ideally, sponge cakes should be soft, light, fluffy, and moist. But achieving that is easier said than done.
That doesn’t mean it’s impossible. If you follow the recipe correctly, mix the ingredients well, and keep an eye on it during baking, you’ll most likely make a glorious sponge. At Ganache Patisserie, we’ve put together this brief guide to help you make the perfect sponge cake.
Measure and Mix
Unlike cooking, baking is all about precision – check out some cake baking tips here. You can’t taste and doctor the recipe while it’s baking in the oven. It’s vital to get the quantity of ingredients right. So it’s vital to mix the ingredients after you measure them correctly. All you need to do is ensure that all of ingredients are of the right proportion. This would go a long way to make sure that your cake is soft and fluffy.
Moreover, you need to mix your cake quickly, without over-mixing or letting the mixture sit too long. Measuring the cake ingredients before mixing would help prevent those mistakes. Again, don’t over-mix. If the recipe only asks for folding gently, that’s exactly what you need to do.
Greasing the Tins
As we mentioned above, you shouldn’t let the mixture sit for more time than necessary. The more the mixture sits, the denser the cake would be. If you have your cake tins ready, you can quickly pour the mixture in and place the cake in the oven. So, before you start mixing, grease the tins and line the bottom with parchment paper and set it aside. That would help get the cake mix into the oven quickly.
We recommend that you preheat the oven. Again, you want the mixture to start baking as soon as possible. If it has to sit inside the oven while it gradually heats up, you’ll have a dense cake.
We also recommend that you set the oven at the right temperature. If it is too hot or too cold, your cake won’t turn out right. Check the gas mark or the temperature recommended by the recipe and follow it correctly.
Temperature of the Ingredients
You also need to consider the temperature of the ingredients while you’re mixing it. Things like butter or margarine should be slightly warm. Warm enough that they might mix well. But the rest of the ingredients need to be at room temperature. Cold eggs, milk, etc, wouldn’t mix well. Cold eggs won’t whip well or give the right consistency. So, you should make sure that all of your ingredients are at room temperature and the butter is soft but not too soft and oily before you start doing anything.
Eggs and Flour
Wherever possible, use cake flour because it tends to be more finely ground. It’s also a good idea to mix the baking powder into the flour before sifting it directly into the mixing bowl. This would incorporate the air into the mixture.
As for the eggs, it’s a good idea to choose the freshest possible eggs for your cakes. The egg whites of fresh eggs tend to whip well and have a lot of air inside. Older eggs won’t develop as much air. You should whisk sugar and eggs thoroughly until the mixture is almost white. That would give the best possible results.
If you follow these tips, you’ll be able to create a great sponge cake. All you need is a little bit of practice and good ingredients.
Thanks for reading,
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