NO FAIL SPONGE CAKE

Let’s start with the basic question; What is a sponge cake?

A sponge cake is considered to be a type of foam cake.  They have no chemical leaveners and hence rely completely on the air that you whip into the eggs in order for them to rise properly.   Some examples of different types of foam cakes you can make include:

  • Sponge Cake
  • Angel Food Cake
  • roulades
  • Meringues

To answer the question of the difference between an Angel Food Cake and a Sponge cake, an angel food cake requires the use of only the egg whites and is considered a fat free cake, whereas the sponge cake uses egg yolks and hence has a low level of fat to it.

Tip number 1: When making an Angel Food Cake, cool the cake upside down (open end down) and leave the sides of the pan ungreased as the cake needs to cling to the pan when baking in order to rise.  If you grease the pan, you stand a good chance of inhibiting the rise.  If your pan doesn’t have feet, consider placing it either on a bottle or a small oven grate to elevate it a bit off the counter as it cools.

Ok, let’s get started with the baking of the sponge and I’ll add in tips and tricks as we go along.

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