Sponge cake is what most people find difficult to make. Well… this is only because of a slight technique involved which is mostly not followed. And you know what; a perfect sponge never requires baking powder, baking soda or any kind of rising agent!! So here I am… telling you how to make a perfect sponge cake….and it’s so easy that you don’t need to flip through your recipe book every time you feel like baking one.
So here you go….basic techniques:
1. Beat the eggs first alone for 5 mins till they start getting bubbly & fluffy. It is then that you add the sugar and beat it further for about 10 mins or so till the mixture doubles.
2. You only need eggs, sugar and flour….nothing else.
3. The amounts of ingredients have the same number! Sounds a bit confusing eh? Well what I mean is that if you take 2 eggs, then the ounces of sugar and flour will also be 2 each. Make the eggs 4 and you will need 4 oz flour and 4 oz sugar. How simple!!
4. Flour is always folded gradually, about 2 tablespoons at a time. Make sure you move your spatula in a clockwise direction, by putting it in the center of the bowl. You draw it around the bottom towards you, scraping the bowl as you do it, and then turning the blade when it comes up, so it sort of scoops what's underneath, depositing it on top. Then you turn the bowl a bit and do the same, always from the center bottom up around the bowl towards you and over the top. Keep doing this and turning. You do the least damage to the beaten eggs that way. It usually shows you the clumps of unfolded material so you know when you have to keep going. Starting from the edges, taking the batter along with you a little and dropping it gradually in between after making a full round.
There you go! I told you it’s easy as 1 2 3! Happy baking! =)
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