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Questions tagged [sponge-cake]

52 questions
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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 the same recipe as for a regular sponge cake, but…
Mien
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How to stop a sponge cake (chiffon cake) from deflating/sinking?

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 the bowl to get it folded evenly. Do I leave the…
issy
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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 example, sugar in puff pastry controls the…
Mark
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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 I replace the sugar with a simple syrup made with…
just-a-hriday
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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 taste, texturre or fluffiness ofvthe cake?
Lyn Baguisi
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When making a sponge cake how does the method of combining ingredients effect the final product?

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 powder would affect the final product. I was surprised…
Dylan Nye
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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 kind of cake in bakery, there the cakes are…
ironbutterfly
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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 with the whites, I attempted to pipe the batter into…
Jeff M
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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 fudge cake either). I was wondering if I could…
daffodil lavendar
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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 powder. I have seen some recipes that mention the…
daffodil lavendar
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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 the batter? Will that work?
daffodil lavendar
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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 flavouring), what is the role of the dairy product? Is…
dmcontador
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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 cake?
jelly46
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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 the machine gets really hot in the end. My…
BaffledCook
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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 chocolate actually the best way to flavour a cake? Or is…
MathematicalOrchid
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