3 Things You’re Doing Wrong When Making a Sponge Cake

Do you use creaming method of making a sponge cake? Please read on. If you prefer the all-in-one method of sponge production then this blog post is not for you, sorry.

If you are getting dense, sunken, sad sponge cakes take a look at these three steps to help ensure a perfectly light sponge:

1 Think light and fluffy clouds

Set yourself up with a great base by making sure your butter and sugar is well-beaten and creamy. This will depend on the temperature of the butter, if it’s cold then you could be there for a while so make sure it is room temperature. Beat the butter first to get it nice and smooth then add the sugar. When the mixture is a light cream colour you’re done!

2 No one likes a hug from a wet, cold person…

When you put your egg into the butter you are mixing one fat with another. Imagine you got out the bath all toasty and warm and someone who’s just been swimming in the icy cold sea runs over and gives you big hug. Not nice, is it? Same goes for your butter and egg. Making sure they are both at the same temperature will mean they mix together easily. You’re done when you achieved a whipped double cream texture.

3 Stop beating the *&@% out of your flour

Gluten is a delicate flower (if you pardon the pun). It doesn’t like to be beaten to death, well who does? So when you pop your flour in the bowl make sure you fold it in gently or if you are using an electric mixer have it on the lowest setting. Once the flour is in and the batter is nice and smooth STOP and get it in the oven (putting it in a baking tin first).

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