Skip to main content
16 votes

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

You are asking for a firm definition where none exists. Baking is not mathematics, and it does not have a heap of literature where everybody has formally agreed to use the same terminology. Thus ...
rumtscho's user avatar
  • 139k
12 votes

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

As an English person who moved to the USA as an adult. I thought I might give my side of what I have seen here to explain the difference in wording. Firstly I would highly recommend reading the ...
Vality's user avatar
  • 253
8 votes

Folding dry ingredients into the cake batter: at once or in 2/3 portions, does it make a difference?

You want the dry ingredients to be fully moistened and dispersed throughout the liquid with no dry clumps. You also want minimal agitation so that you don't destroy the retrained air, introduced by ...
wumpus D'00m's user avatar
  • 4,051
7 votes
Accepted

Sponge cake - Why mix milk and butter instead of folding?

I can't say why you'd want to do this in general for other types of sponge cakes. But in the linked recipe it's very clear. The reason is because the milk/butter mixture is heated "to just under a ...
Athanasius's user avatar
  • 32.2k
6 votes

missed out cream of tartar in chiffon recipe

It will most likely turn out fine. Cream of tarter is sometimes added when beating egg whites to enhance the stability of the foam that you form. The egg whites beat into peaks on their own, but the ...
Jeff G's user avatar
  • 231
6 votes

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

@rumtscho has a great answer for what a sponge cake actually, technically is, but I don't think they've answered your underlying question. As I understand it, "sponge" is British-English (slang?) ...
senschen's user avatar
  • 3,034
5 votes
Accepted

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

No, you can't do that. It will totally change the whole cake layer and make it potentially inedible. Besides, the tea flavor won't be strong. You cannot remove the moisture, because the genoise is ...
rumtscho's user avatar
  • 139k
5 votes

Japanese Cotton Sponge Cake - How to stop collapsing?

Try using the actual recipe without substitutions or additions. I've not made this type of cake, so I cannot answer with 100% certainty. However, in general I would recommend not tinkering with ...
Guildenstern's user avatar
5 votes

Replacement for ground almonds in a joconde sponge

I suggest looking for a recipe without almonds rather than substituting a major ingredient. If you can't find one without almonds, you may have to track down a similar cake recipe under a different ...
Chris H's user avatar
  • 44.7k
4 votes

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

Generally speaking, a sponge cake recipe needs to create and trap a bubble structure in a mixture of protein, sugar, and starch. Since there are a number of ways to do this, there are a number of ...
ChefAndy's user avatar
  • 3,063
4 votes

Why are my sponge cakes not rising?

Seeing your recipe would be helpful here. Older sponge cake recipes rely only on beaten eggs for leavening. Newer recipes use chemical leaveners as well. Common reasons for sponge cakes not rising (...
Sobachatina's user avatar
  • 47.6k
3 votes

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

You added more volume to the cake so you will need to make adjustments to bake it thoroughly. A couple of things I recommend: not only increase the time but also reduce your temperature. This will ...
youreawizardcarrie's user avatar
3 votes

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

For doubling a recipe, yes, you double the amount of baking powder. Issues with increasing a recipe rarely cause trouble until you get to 4x or more. For baking though, you do want to make sure ...
Dana Brunson's user avatar
3 votes

Is this sponge cake recipe correct?

Different types of cakes are recognizable by their ratios. Recognizing the ratio of your recipe is very hard, because it is given in nonstandard volumetric measurements. In fact, the use of "flour" (...
rumtscho's user avatar
  • 139k
3 votes

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

I can think of three things that might be going on here. First, if your baking powder is "double-acting" (i.e. with a heat-activated acid) the acid from the fruit may be neutralizing the ...
Sneftel's user avatar
  • 29.5k
2 votes

Problems with rising sponge in larger tin

I see nothing wrong here. The two 7 inch tins have a total area of almost 310 square inches, while one 8 inch tin has a total area of 200 square inches. So your batter is 1.5 times thicker in the one ...
rumtscho's user avatar
  • 139k
2 votes

cake smells bad of egg, is dense and rubbery

For any specific answer, the recipe and if possible pictures would help, but I will try a general idea which comes to mind. If your cake smells like eggs, it is eggs. To me this would mean inadequate ...
dlb's user avatar
  • 8,641
2 votes

Folding dry ingredients into the cake batter: at once or in 2/3 portions, does it make a difference?

Adding all the dry ingredients at one time is certainly not helping you achieve a uniform texture or repeatable results from cake to cake. The best way is to add the dry ingredients a little at a time ...
Cynetta's user avatar
  • 2,281
2 votes
Accepted

Can I make a sponge cake without sugar?

You may want to look into quick bread recipes instead. Examples of quick breads include muffins, scones, coffee cakes — often made sweet, but savory versions certainly exist. The primary difference is ...
Erica's user avatar
  • 8,363
2 votes

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

The only way that could possibly work given your constraints would be to infuse the tea in some butter. But as a génoise contains little butter, the taste would likely be very subtle. I would try ...
Najkin's user avatar
  • 653
2 votes

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

This isn't something you can calculate, you have to arrive at it from experience. There is no calculation that will give you a correct result, the system is just too messy to be described in simple ...
rumtscho's user avatar
  • 139k
2 votes
Accepted

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

You don't list your process and ratios, but this looks like something in the middle between a cake and a souffle, or maybe something close to a gluten-free genoise. The structure you get in this kind ...
rumtscho's user avatar
  • 139k
1 vote

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

As you noted: you should indeed have stayed with the same depth. Cake recipes are optimised for a given layer thickness, and while fudging the time (and a bit with the temperature) will help to an ...
rumtscho's user avatar
  • 139k
1 vote
Accepted

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

the answer to both your questions will be yes. the cake flour will give you a lighter cake due to the lower protein content (less gluten=lighter and fluffier cake). separating the egg withes from the ...
Simona 's user avatar
  • 269
1 vote

Thick layer of egg formed at the bottom of sponge cake

From the video, it looks like medium eggs (about 50g) were used. If like me you usually buy large eggs then the extra yolk could be as much as 50g. So I'd suggest cutting back on the yolks slightly. ...
Mark Wildon's user avatar
  • 2,386
1 vote

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

A greater volume will take longer to bake, especially if the cake is deeper so the centre is further from the outside. Collapsing means it was not fully baked, as you have noted. Having a shallower ...
dbmag9's user avatar
  • 12.1k
1 vote

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

The toughening and cracking of the top layer of your sponge cake is due to excessive moisture loss during baking. It's forming a 'crust' that can be easily peeled off due to the typically very weak ...
borkymcfood's user avatar
  • 5,361
1 vote
Accepted

How do you prevent your spongecake from shrinking radially?

The issue is caused by heat distribution from the pan and oven to the centre of the cake compared to the outside edges. The edges have much more surface contact with the pan to cook and set sooner, ...
borkymcfood's user avatar
  • 5,361
1 vote

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

Sponge cake is the "raw" cake without any other flavors or icing or any decorations. Baking cake is always made of vanilla and chocolate flavor. Apart from this 'Cake' is everything you can think of.
JayThakkar's user avatar
1 vote

Is this sponge cake recipe correct?

It sounds like there is extremely little flour in the recipe. I would find 6 decilitres of flour more reasonable than 6 tbsp with ten eggs. There is also very little sugar in the recipe compared to ...
user141592's user avatar
  • 10.6k

Only top scored, non community-wiki answers of a minimum length are eligible