Baker Adam Cox knows a thing or two about sponge, having made cakes for a number of celebrity customers, including Ralph Lauren, Damien Hirst, Jonathan Ross and Jimmy Carr. So who better to turn to for advice on how to make the ultimate cake?
Here Adam reveals all...
Ingredients at the ready!
Have all ingredients prepared and weighed out before before starting to mix. This will ensure that the mixing process can be completed without having to stop and start while you're weighing out, which could result in over-mixing (see 5).
Room temperature
Keep all ingredients at room temperature (butter nice and soft, eggs not too cold!) By having the eggs at room temperature it means the yolks and whites combine more easily, ensuring a more even bake.
Mix it up
Use a mixer if possible to cream the butter and sugar first. I find this is the quickest and most effective way to get the creamy consistency that you are looking for at this stage.
Gently does it
Fold in the flour gently by hand. This is a method used when combining a heavy ingredient with a light one, to ensure that as much air is retained in the mixture as possible.
DON'T over-mix
Over-mixing can make the mixture curdle, which affects the overall bake of the cake.
Add milk
If the mixture looks too thick, add a drop of milk. This will help to keep your mixture and the consistency of the cake smooth. A thick, stodgy mix will most likely end up as a thick, stodgy cake!
Keep it real
When adding flavour, use real ingredients such as vanilla pods and lemon zest wherever possible, as these give the best flavour. With it being such a small part of the mix I feel there's no excuse not to use the best!
Grease up
Line the tin using greaseproof paper. Using butter can make the cake greasy after it has finished baking.
Patience
Don't open the oven too soon, no matter how eager you are! The air release will cause the cake to drop.
Enjoy making it!
If you are relaxed then it always comes across in the end result.
Find out more about Adam and his cakes at adamscakes.co.uk
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FAQs
The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.
Why is my sponge cake not light and fluffy? ›
Make sure that all of the ingredients are at room temperature. If the ingredients are at different temperatures then they may not combine properly and the cake will be dense. If the eggs are stored in the fridge then remove them several hours before using, so they are properly at room temperature.
Is sponge cake better with oil or butter? ›
The high fat content of butter keeps the sponge moist and tender whilst also providing a delicious buttery flavour that you won't get with margarine or oils.
What causes sponge cake to fail? ›
10.3 Common Defects in Angel Cake and Sponge Cake Products and their Probable Causes
- Low volume. Presence of small amount of fat. Sugar added too soon or too rapidly. Low quality eggs. Slow beating rate. ...
- Low volume (shrunken) Overbeating before sugar was added. Sugar not well blended into meringue.
So when making any recipe based on whisking egg whites or whole eggs, including those for soufflés, meringue mixtures and some cakes, such as sponges, choose the freshest eggs you can get your hands on and make sure they are at room temperature.
How do I stop my sponge cake doming? ›
Use Cake Strips to Prevent your Cake from Doming
Simply soak them in water, squeeze out the excess, and wrap them around the outside of your tin. This simple step is a game-changer for achieving a perfectly level cake.
Why doesn't my sponge cake rise? ›
Too flat/didn't rise
Also, check your raising agents are in date as out-of-date ones won't have the same oomph. It could also be a symptom of it not being cooked enough, in which case, pop it back in the oven for a few more minutes. It could also be that the tin is too big so the sponge has spread too thinly.
What makes cake soft and spongy? ›
Baking powder is a mixture of baking soda NaHCO3 and an edible acid like tartaric acid. Baking powder on heating produces carbon dioxide gas which causes bread or cake to rise making it soft and spongy.
What is the secret to a good sponge cake? ›
Tips for moist and fluffy sponge cake
- Make sure that the butter you use is not too cold. ...
- You want your cake to be pale yellow and fluffy. ...
- Cover your tin in baking paper, butter up the sides, top off with butter on the baking paper and bake up wonders, cook. ...
- Bake your prepared batter immediately when it is ready.
Wrong measurements -
If you mix incorrect measurements of sugar, butter, and eggs, the cake will become rubbery.
Another possible reason is if the cake was over-baked. This generally causes a sponge to become dry but this can then lead to it being dense and heavy. If you baked it for the recommended time it may mean that your oven is running hot and that the baking time needs to be shortened slightly next time you make it.
What makes a cake more spongy? ›
Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.
How to stop sponge cake from deflating? ›
Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.
How do you make a sponge cake rise higher? ›
So with that in mind, here are our tips:
- Add a leavening agent to the flour. ...
- Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed. ...
- Be careful with the cake batter. ...
- Check your oven is at the correct temperature.
Caster sugar
Probably the most widely used sugar in baking, caster is especially great for super-light, refined sponges such as genoise, meringues or for cakes that have a low flour content (such as brownies) which rely on eggs and sugar whisked to a mousse to provide the structure.
