![]() This is one of the big sponge cake secrets – it’s all down to your oven. Eggs don’t like plastic, so be sure to use a glass of metal bowl when beating your eggs to ensure they stretch and incorporate lots of lovely air bubbles. Your eggs are ready when you can stop the beaters and create a figure 8 in the top of the mixture, which doesn’t dissolve back into the mixture (a handy CWA tip!). If you can, try mixing with a hand-held electric beater. While we love our stand mixers (such as Kitchenaid, Kenwood or Breville), these mixtures are actually TOO efficient and vigorous on those delicate, eggy air bubbles. That can happen after it’s out of the oven! Anyone that has ever blown bubbles will know how quickly they pop, so you don’t want to hang around checking your text messages or instagramming your mixture when making a sponge cake. After all, it is the entrapped air that expands in the oven, creating the magic of the cake rising. The magic of a light, fluffy sponge with tender crumb is to incorporate as much air in as possible. You can speed this up by cracking your eggs into a clean, glass bowl, which will allow warmer air to circulate around them. To assist beating, bring your eggs to room temperature at least 30 mins before starting your cake. 58-60g, which are ideal for our Raspberry Vanilla Sponge Cake recipe. ![]() A 700g carton of eggs will give you individual eggs approx. This is not a spaghetti bolognese, and as Donna Hay says, “the fewer ingredients, the more precise you have to be.” What does precision look like? It means using a knife to level off your flour in the measuring cup, or even better using scales, measuring your liquid using a measuring jug as closely to the line as possible and paying attention to the size of your eggs.Įggs are one of the main ingredients in a sponge cake, so it’s important to know the size of the eggs hanging out in your fridge. Don’t fret, with a little patience, practice and know-how from our tips below, you’ll be turning sponge cakes out with ease soon enough. You might strike it lucky on your first sponge cake attempt, or you might not. This might sound like a silly first tip, but baking is a skill that sometimes takes a little time to master, and even the most experienced have cake fails sometimes.
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