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Tips for Making a Sponge Cake

Tips for Making a Sponge Cake

Keep it Soft, Swell: Tips for Making a Sponge Cake

Our eyes are always looking for it on special occasions and tea time. One slice is enough to make you happy when eaten. Even the running water stops when it comes to cake recipes. There are dozens of varieties from strawberry to chocolate, from easy to volcano cake. Although sometimes prepared by using cat tongue biscuits and sometimes petibour, pancakes are indispensable for the most classic cakes. It is always a click difficult to prepare different sponge cakes. The egg smells, sometimes it does not swell, and sometimes it goes out quickly.

So what are the secrets of this business? Let’s learn how to prepare sponge cake easiest, how to cut it. Here are the reasons why the sponge does not rise or fade! The sponges that swell like misler come out of the oven.

Tips for making a sponge cake

You rolled up your arms to prepare a delicious sponge cake, which swells in full consistency and impresses with its soft texture, and absorbs all the sauces and cream on it thanks to its sponge-like texture. Your first job is to bring the eggs to room temperature. In fact, it is important to use all the ingredients at room temperature, but the eggs make the pancake swell huge. After the eggs are at room temperature, you can start the sponge cake preparation.

The secret of the most puff puff sponge cake recipes is to whisk the whites separately and the yellows separately. Let’s be careful here, yellow should not be mixed with whites and white should not be mixed with yellows. Separate them all very carefully. One of the secrets of the huge rising sponge cake is to use at least 4 eggs. Especially when whisking the egg whites, some salt should be added to them.

It requires special care in combining egg whites with whipped egg yolks. Try to feed the egg whites from bottom to top with the help of a spatula, adding one part at a time, several times. In this way, all materials will meet each other and will keep its fluffiness. At this stage, the important thing is to feed the ingredients together and not to whisk them.

Sift dry materials by airing them in a separate place and add them to your mortar. This sifting and aeration process will help your sponge to swell up and not to leave any residue in it. Then transfer it to a round or square or baton cake mold with or without clamps, greased or covered with baking paper and put in the oven.

The most important thing you should pay attention to while putting it in the oven is to cook your pancake at a degree below the classical oven cooking temperature and never open the lid while cooking. Otherwise, you can extinguish your sponge. Do not neglect to do a toothpick test to see if it is cooked.

When you are sure that the inside of your cake is cooked, remove it from the oven and let it cool for at least 20 minutes at room temperature. Take your chilled cake out of the mold. Now your sponge cake is ready for cake!

How to cut a sponge cake?

Now that the sponge cake has cooled down, it’s time to cut it and combine it with cream and sauces. You have the opportunity to cut your cake cake you have prepared with a knife, rope or specially produced apparatus for this task. But the most classic is cutting with a knife. You can use a flat, sharp, thin and long knife for this. You can also cut with a bread knife, but you may need to smooth the surface with a flat knife after cutting with a bread knife. Put toothpicks in the cuts. Carefully cut at the toothpick level, placing your hand on the top of the sponge. Carefully lift the other part and lay it flat. Your sponge cake is ready to meet your cream! Health to your hands.

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