Questions tagged [sponge-cake]

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Why doesn't my rice-flour cake rise with fruit?

MY rice flour cakes always rise nicely, resulting in a fluffy cake. When I add pieces of fruit (mostly fresh) like cherries in a chocolate cake, apples in an apple cake or shredded sweet potato, the ...
Sebastian's user avatar
  • 181
1 vote
1 answer
167 views

Are there baked goods with highly spongey texture, to the point where they can recover their shape after folding in half?

Does a type of baked good exist so full or air bubbles and spongey that if you folded a slice of the baked good in half, it returns to its original shape? If so what was it?
Samuel Muldoon's user avatar
0 votes
0 answers
78 views

Why is my sponge mixture always so thick

I use the classic 6 eggs, 12oz flour, sugar, butter. Cream butter and sugar add eggs 1 at a time then a spoon of flour. But it always comes out the consistency of a good meringue, on bake off they can ...
WendyG's user avatar
  • 587
1 vote
1 answer
109 views

How to calculate the amount of ingredients for a genoise cake and the thickness?

I'm making a Genoise cake and I want to know how to calculate the amount of the ingredients to make this Genoise for a specific tray size. For example if we have a tray size of 60×40 or 30×40 or any ...
El Cocinero 's user avatar
3 votes
0 answers
64 views

Sponge cake: how the proportions of the ingredients change the result

The common recipe (at least in Italy) for sponge cake is: total weight of eggs (yolks + whites) = X sugar = flour = 2/3 X I'm aware that the ratio of the ingredients affect the final result. For ...
Mark's user avatar
  • 130
1 vote
4 answers
253 views

How can I add a strong tea flavour to a genoise cake?

I'm baking a genoise cake consisting of flour, eggs, sugar, and optionally some melted butter. I want to add a strong tea flavour to it. The only type of tea I currently have and want to use is loose ...
just-a-hriday's user avatar
3 votes
2 answers
347 views

Can I replace a cake's sugar with simple syrup?

I'm baking a genoise cake consisting of flour, eggs, sugar, and optionally some melted butter. I want to add a strong tea flavour to it. I'm afraid adding tea directly will mess up the batter, so can ...
just-a-hriday's user avatar
0 votes
3 answers
356 views

How do I modify a Victoria sponge cake recipe for a larger cake tin?

I normally bake Victoria sponge cakes using an 8-inch tin for 50 minutes at 160c (320f), on the fan/forced air setting. Today I attempted a 10-inch, same temperature but increasing the time to 1 hr 15 ...
Andrew Stephens's user avatar
1 vote
1 answer
1k views

Why are the tops of my sponge cakes tough and cracking?

My sponge cake has a layer on the top of the cake that is cracking and can be peeled off the cake. I have tried beating the mixture for a longer period.
user28762's user avatar
  • 119
0 votes
2 answers
826 views

How do you prevent your spongecake from shrinking radially?

How do you prevent your spongecake from shrinking radially? I mean I have a smaller mold so I just put the cake there to do away with any gaps (I then pour a liquid over it that cools down to become ...
Sergey Zolotarev's user avatar
0 votes
0 answers
469 views

How can I prevent my sponge cake(genoise) from sinking after baking? [duplicate]

I have made a genoise sponge cake three times now. Every time when I take the cake out of the oven, it always sinks a lot. Like, as soon as I flip it onto the wire rack, the bottom falls about halfway....
Jen's user avatar
  • 1
2 votes
1 answer
214 views

Can I make a sponge cake without sugar?

I want to experiment with making a savoury sponge cake. The idea is to make something that has the texture of a sponge cake but isn't sweet, and I'll fill it with some creamy savoury sauce that I ...
John Rennie's user avatar
1 vote
1 answer
76 views

Replacing whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former?

Can I replace whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former? Can I replace the maida(all purpose flour ) with cake flour? Recipe is given ...
Sruthi S Varma's user avatar
0 votes
1 answer
319 views

How can I make cakes in 20Ltr ONIDA Black Diamond conventional microwave oven? [duplicate]

I am using 20Ltr ONIDA Black Diamond conventional microwave oven. I couldn't bake cakes in this oven at 180 degree temperature. Please send me feedback -how to use this oven for baking cakes?
deepa parathody's user avatar
2 votes
1 answer
2k views

Thick layer of egg formed at the bottom of sponge cake

I've made several attempts on this recipe (the ingredients are on the video Description) and... I get the fluffiness of the cake and a great taste out of it once I throw in a bit of lemon or vanilla (...
allenskd's user avatar
  • 121
0 votes
0 answers
51 views

What replaces egg in vegan sponge cakes? [duplicate]

I already know there are a few vegan egg replacements, such as: Aquafaba Coconut milk One tablespoon of apple puree with 1 tablespoon of dense oil (coconut oil or corn oil I guess) Chickpea flour ...
user avatar
1 vote
1 answer
3k views

Why are my sponge cakes not rising?

I have baked various types of sponge cakes for many years and they have always been fine, but recently, every cake I bake is not rising properly. I am a bit perplexed as to why this could be when I am ...
Ahm987's user avatar
  • 19
14 votes
4 answers
15k views

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 ...
Rose's user avatar
  • 141
2 votes
2 answers
4k views

Japanese Cotton Sponge Cake - How to stop collapsing?

I've recently found videos about Japanese "Cotton" Sponge Cake. (Possibly also called a 'Jiggly Cake'?) I've never had it, but I figured it looked good, so why not try it? All of the videos I have ...
Van's user avatar
  • 475
4 votes
2 answers
2k views

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, ...
Gigili's user avatar
  • 1,583
0 votes
2 answers
273 views

Is this sponge cake recipe correct?

I found an old family recipe for a big size sponge cake. Are these measures correct? 10 eggs 6 heaped tablespoons of flour 3 heaped tablespoons of corn starch 10 heaped tablespoons of granulated ...
Catherine's user avatar
1 vote
2 answers
1k views

How to determine quantity of baking powder for baking simple cake?

Do I need to double the quantity of baking powder,when all other ingredients are doubled for preparing simple sponge cake?
Nagarani Dubbaka's user avatar
2 votes
1 answer
2k views

missed out cream of tartar in chiffon recipe

I forgot to add cream of tartar to my egg whites as inwas making a chiffon cake. what happens if you missed out adding cream of tartar to the egg whites for your chiffon cake recipe. will it alter the ...
Lyn Baguisi's user avatar
2 votes
1 answer
927 views

When making a sponge cake how does the method of combining ingredients effect the final product? [closed]

I recently completed a project where I would bake several sponge cakes using various recipes so I could test how the different ingredients such as milk, self-rising flour, plain flour and baking ...
Dylan Nye's user avatar
4 votes
1 answer
286 views

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 ...
SilverHornet's user avatar
2 votes
1 answer
11k views

cake smells bad of egg, is dense and rubbery

This was the first time bake a cake (basic sponge cake) with an electric beater. The final result was that the cake was smelling very bad of eggs, it was was very dense and rubbery. I dont see this ...
ironbutterfly's user avatar
3 votes
1 answer
2k views

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 ...
Aashiq Parker's user avatar
2 votes
1 answer
4k views

Sponge cake batter too runny

I followed a new recipe for a sponge cake (Sour Cream Sponge Cake) by James Peterson. The only tweak I made was to include some lemon zest in with the sour cream. When I combined the yolk mixture ...
Jeff M's user avatar
  • 56
0 votes
1 answer
678 views

Effect of flour/fat/sugar/egg ratio in a sponge pudding

I thought I'd have a go at making a sponge pudding. I've Googled recipes and they all seem to be variations on creaming together fat and suger, beat in the egg then flour, then bake or steam. However ...
John Rennie's user avatar
2 votes
2 answers
2k views

Replacement for ground almonds in a joconde sponge

I am going to try and make a petit gateau with a pistachio joconde layer, however I am not a big fan of almonds. Is there anything I can use that would act as a decent replacement for the ground ...
jonnyknowsbest's user avatar
1 vote
1 answer
562 views

Why does my Victoria sandwich have a hole in the base?

I've made the same cake recipe for years, no changes but suddenly my cakes look fine on top but when I turn them out there's a big hollow underneath! Help!
Jennyb's user avatar
  • 19
2 votes
1 answer
2k views

Oil vs butter in chocolate sponge cake cake

I baked a Victoria chocolate sponge cake. It did not turn to be a sponge cake at all. I wouldn't call it hard, but it was definitely not a moist cake. It was kind of fudgy (but it won't pass off for a ...
daffodil lavendar's user avatar
2 votes
1 answer
4k views

How should I convert my Victoria sponge to a chocolate sponge?

I generally bake Victoria sponge cake with 6 oz flour. Now to make a chocolate sponge cake do I substitute 2 oz of flour with cocoa powder or do I keep the 6 oz flour and add additional 2 oz cocoa ...
daffodil lavendar's user avatar
2 votes
2 answers
9k views

Adding melted chocolate to a sponge cake batter

I have baked a victoria sponge cake and it came out fine. In order to make a chocolate sponge cake, Can I use the same recipe of Victoria sponge cake and just add some quantity of melted chocolate to ...
daffodil lavendar's user avatar
14 votes
1 answer
9k views

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 ...
dumbledad's user avatar
  • 297
2 votes
2 answers
36k views

What's the role of milk or yogurt in sponge cake?

Most recipes for sponge cake use a quantity of yogurt which sometimes is replaced with milk, or even soja or almond drinks. In those recipes (flour, sugar, eggs, butter/oil, yogurt/milk, some ...
dmcontador's user avatar
6 votes
4 answers
51k views

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. ...
Divi's user avatar
  • 4,796
2 votes
5 answers
10k views

What can make a gluten free sponge light and fluffy?

I've tried 5 recipes for gluten free lemon cake and all of them have a tight brick like texture. What would make a cake fluffy if it is gluten-free? How do I recognize a recipe which produces a good ...
jelly46's user avatar
  • 383
1 vote
2 answers
1k views

How should I adjust the baking temperature?

I just baked a sponge cake, its sides are fluffy and fine but in the middle it's a bit stiff. When I stick a toothpick in the center it comes out clean and when I cut the cake up, it's not wet. So how ...
arax's user avatar
  • 177
1 vote
2 answers
59k views

How to bake a sponge cake in a grill microwave oven

How can we bake a sponge cake in a grill microwave oven where there no preheating functionality? It's an Electrolux grill microwave oven. Is there any substitution to the preheating process?
lipi's user avatar
  • 11
2 votes
1 answer
425 views

How can you speed up a genoise cake mixing?

I usually make a chocolate Swiss roll. The first step is to beat 4 eggs together with 115g sugar on a double boiler with warm (tap) water. I use a hand mixer for this, and it takes a long time, plus ...
BaffledCook's user avatar
  • 13.2k
4 votes
3 answers
3k views

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 ...
Sven's user avatar
  • 1,969
5 votes
4 answers
37k views

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 ...
Tim B James's user avatar
6 votes
2 answers
3k views

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 ...
jkadlubowska's user avatar
2 votes
1 answer
2k views

What to use for chocolate flavouring?

I've been making chocolate sponge using some Swiss hot chocolate - because I happened to have that in the cupboard. But now I've run out. So I need to go out and buy something. So is drinking ...
MathematicalOrchid's user avatar
3 votes
2 answers
484 views

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 ...
Tim B James's user avatar
3 votes
1 answer
3k views

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 ...
Mien's user avatar
  • 13.3k
3 votes
2 answers
29k views

How to stop a sponge cake (chiffon cake) from deflating/sinking? [duplicate]

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 ...
issy's user avatar
  • 101
2 votes
2 answers
4k views

Is it bad if a sponge cake sits out for a couple hours before cooking?

I am making cupcakes and was wondering if it is okay if you leave the batter out for a couple hours before cooking.
natalie's user avatar
  • 21
6 votes
3 answers
7k views

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. ...
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