The secret ingredient in light-and-fluffy sponge cakes is air. So, if you’ve ever had trouble creating this classic cake, just follow these easy tips to make it perfectly every time.
Tip 1: Baking is a science, so measure all of your ingredients carefully for best results. Sift your flour three times to aerate it and remove any lumps. This helps create a light sponge. Also make sure your eggs are at room temperature.
Tip 2: When you start beating the mixture, use electric beaters on high speed to create air pockets. Then, to keep it light and airy, reduce the speed to medium and beat for 5 minutes or until a ribbon trail forms when the beaters are lifted. Don't beat for too long, as this can cause the mixture to become thin and lose its volume and airiness. When adding dry ingredients, use a large metal spoon to gently fold the mixture until just combined. Don't use a wooden spoon - they're thick and heavy, and can cause the mixture to lose air.
Tip 3: Don't open the oven door while your sponge cake is baking, otherwise it can flop in the centre. When your sponge is cooked, it will come away from the sides of the pan, and spring back when touched lightly in the centre.
Source
Good Taste - September 2008, Page 97
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