Seasoned Advice
Seasoned Advice

Questions tagged [sponge-cake]

53 questions
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4 answers

What makes cake a Sponge Cake? And what doesn't?

I've been watching the Great British baking show and they refer to basically every cake as a sponge. I live in the USA and grew up in Australia. We just called cake, cake. I know how to make a victoria sponge, and a genoise and neither of these…
Rose
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Why boil and cool jam before using it in a cake?

When putting marzipan on a fruit cake recipes sometimes state that we should first boil and cool the apricot jam used to coat the cake and make the marzipan stick. I have now found the same advice for the strawberry or raspberry jam used in the…
dumbledad
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Correct way to join two halves of sponge cake?

When you join two halves of sponge cake (as in this photo) which way round are you supposed to do it? The instructions I've used seem to assume what comes out of your two cake tins are two fairly even, level cakes. In my case I always get quite…
Tea Drinker
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How do I add butter to a sponge cake?

I made a Genoise following James Peterson's recipe in Baking, but without the optional butter. I used an electric hand mixer. The cake came out fine, as in the picture. The second time I decided to add the butter and the whole thing deflated. …
Hbar
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What is the difference between genoise sponge and victoria sponge?

Just wanted to find out the differences between Genoise sponge and Victoria sponge. In particular, I was interested to find out which one turns out softer. Here are the 2 recipes for comparison. Genoise sponge -…
Divi
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Why would a recipe call for pouring boiling butter into egg-whites?

I made a sponge cake using a recipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites, let sit for a minute and then mix gently. This procedure puzzles me. Why should I pour…
jkadlubowska
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Commercial Sponge Cake Improver?

Many years ago (35+) my grandmother received a container of a 'sponge cake improver' from a family member whom was a commercial baker. She describes it as looking like a thick amber liquid or paste. The method of using it was to put two teaspoons…
user3657
5
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4 answers

Stacking cakes without bases

I am going to be making a two tier birthday cake for my daughters 2nd birthday. The bottom will be a Vanilla sponge covered in Fondant icing. The top tier will be a Chocolate sponge covered in Fondant icing. -------- | | <-- Chocolate…
Tim B James
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Folding dry ingredients into the cake batter: at once or in 2/3 portions, does it make a difference?

The following is my go-to sponge cake recipe: 6 eggs 2 and a half cups flour 1 cup oil 1 and a half cups sugar 1 cup milk 2 and a half tsp baking powder cardamom and saffron First I separate eggs, then I cream egg yolks and sugar. I add oil and mix…
Gigili
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Problems with rising sponge in larger tin

For years I've made classic 6/6/6 and 8/8/8 Victoria sponges (and many variants) in two 7inch tins, with good results. Now I've tried to bake the same recipe in one 8 inch spring form tin, and had to almost double the cooking time as the centre…
SilverHornet
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Sponge cake with only three ingredients - will this work at all?

I have a recipe for a sponge cake only consisting of sugar, eggs and flour. To be honest, I am a bit afraid to to try it. How can this create a fluffy cake - where does the air come from? Won't it be really dry because there is no fat in it? Also,…
Sven
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Sponge cake - Why mix milk and butter instead of folding?

From what I understand, after whisking the eggs and sugar you fold in the flour to prevent flattening the air bubbles in the mixture you just incorporated. So why then do some recipes say you should stir or whisk melted butter and milk mix…
Aashiq Parker
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Would a fruit cocktail flavoured cake work?

I am baking a Cinderella Princes cake for my daughter's first birthday party. I have now had the crazy idea of having a rainbow cake under the skirt of the dress. Not only this, but I had another crazy idea of making each layer of the rainbow cake…
Tim B James
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What does melted butter do in a swiss roll recipe?

I'm planning on making a Swiss roll. This is a sponge cake, baked in your baking sheet (so it's thin) and you roll it up, mostly with a filling. While looking for a recipe, some recipes say to use the same recipe as for a regular sponge cake, but…
Mien
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How to stop a sponge cake (chiffon cake) from deflating/sinking?

Beating of the whites is perfected. When folding in the cake mixture and the egg whites is there a specific technique? I place in about 1/3, fold, 1/3, fold, and the rest using a spatula, and turn the bowl to get it folded evenly. Do I leave the…
issy
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