Mastering the art of sponge cake: Tips and secret ingredients
Sponge cake is both the simplest and the most challenging cake in the world. The recipe for a light and fluffy cake was the first one I learnt – all it required was beating the egg whites, and mixing the yolks with flour and baking powder. The proportions measured in spoonfuls have been memorised since childhood. However, this cake can be temperamental. A small mistake, and instead of fluffy layers, you'll end up with a dense cake.
The success of this cake doesn't merely depend on the list of ingredients and the steps in the recipe. In this instance, details such as the temperature of the ingredients and baking conditions are crucial. Proper preparation is also essential. The bowl in which you beat the egg whites must be clean and dry, and the mixer beaters should not have a single drop of water.
The method for a successful sponge cake
The most critical moment in preparing the cake is beating the egg whites. You already know that you need to have a clean and dry bowl for this task and ensure equally clean beaters. Take the eggs out of the fridge 30 minutes before you start – this is important to allow them to reach room temperature. Carefully separate the whites from the yolks. To be certain, it's worth separating them in a smaller bowl or glass before transferring to a larger bowl.
Now, take note: beat the whites to stiff peaks with a pinch of salt, gradually adding powdered sugar, spoon by spoon. When you tilt the bowl and the foam stays put, it's time to turn off the mixer. Avoid beating the whites longer than necessary – too many air bubbles can cause it to collapse.
Gently mix the finished foam with the yolks, a teaspoon of baking powder, and flour sifted through a sieve. Place it in the oven preheated to 180°C for 40 minutes and do not open the door whilst baking.
Some bakers add one ingredient
This method may seem unconventional, but some bakers add a tablespoon of vinegar to the sponge cake mixture. This ingredient effectively reduces the risk of the cake collapsing and slightly increases the moisture of the bake. After baking, the vinegar is not detectable in the flavour or aroma of the cake.
If you are layering the sponge cake with cream, it's worth soaking the layers with a mixture made from water and lemon juice, light tea, or coffee. Pudding cream or whipped cream with mascarpone complements this cake perfectly. Add fresh fruit and jelly to make the dessert look even more appealing.
