Secrets to perfect sponge cake: A baker's ultimate guide
Sponge cake is both the simplest and the most challenging cake to perfect. The recipe for a light and fluffy cake was the first one I memorized; all it required was beating the egg whites and mixing the yolks with flour and baking powder. I've remembered the proportions—measured in spoonfuls—since childhood. However, this cake can be finicky. A small mistake and, instead of fluffy layers, you'll end up with a dense cake.
The success of this cake doesn't rely solely on the list of ingredients and recipe steps. In this case, details such as the temperature of the ingredients and baking conditions play a crucial role. Proper work hygiene is also essential. The bowl in which you beat the egg whites must be clean and dry, and the mixer beaters should not have even a drop of water.
The method for a successful sponge cake
The most important step in preparing the cake is beating the egg whites. You already know to prepare a clean and dry bowl for this task and to ensure equally clean beaters. Take the eggs out of the refrigerator 30 minutes before you start working—this is important to let them warm up to room temperature. Carefully separate the whites from the yolks. To be safe, it's advisable to separate them first in a smaller bowl or glass and then pour them into a larger bowl.
Now, pay attention: beat the whites to stiff peaks with a pinch of salt and gradually, spoon by spoon, add powdered sugar. When you tilt the bowl and the foam stays in place, it's a sign you can turn off the mixer. Don't beat the whites longer than necessary—too many air bubbles can cause the mixture to collapse.
Carefully fold the finished foam with the yolks, a teaspoon of baking powder, and flour sifted through a sieve. Put it in the oven preheated to 356 degrees Fahrenheit for 40 minutes and do not open the door while baking.
Some bakers add one ingredient
This method may seem unusual, but some bakers add a tablespoon of vinegar to the sponge cake mixture. This ingredient effectively reduces the risk of the cake falling and slightly increases the moisture of the bake. After baking, the vinegar is not detectable in the taste or aroma of the cake.
If you are layering the sponge cake with cream, it's worthwhile to soak the layers with a punch made from water, lemon juice, light tea, or coffee: pudding cream or whipped cream with mascarpone pairs perfectly with this cake. Adding fresh fruit and jelly enhances the dessert's appeal even more.
