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Tips to avoid problems with sponge cake

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Tips to avoid Problems with Sponge Cake
Tips to avoid Problems with Sponge Cake


Tips to avoid problems with sponge cake

Sponge cake is one of the best known and most widely used preparations in pastry-making.

There are many possible combinations and the balancing of its ingredients vary according to the required final use (stuffed cakes, roulades, ladyfingers, bases, chocolate pastries, etc.)

The processing systems also vary:

  • Hot method
  • Cold method
  • Separate ingredients method
  • Whole eggs method
  • Whole eggs method with the addition of yolks
  • Added fats method (Margherita dough)

Despite the multitude of recipes, they all share one common ingredient.

I’m sure you’re wondering: Is it…

  • Eggs?
  • Sugars?
  • Flours?
  • Starches?
  • Butter?
  • Yeast?

None of the above!

The key ingredient for great results is:


Yes, this is the most interesting element, because it is what makes the difference between an excellent sponge cake and a “frisbee”! (pass me the term).

Of course, we won’t weigh air and no equipment exists to incorporate it (except for sponge cake processed with a siphon).

The crucial technique then is the beating of the eggs:

Beating and whipping involve incorporating air into a usually liquid element, such as eggs or cream.

For this step a stand mixer is commonly used.

In this article I will focus on the purely practical aspects of the hot fats method with whole eggs (Genoise).


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3 Responses

  1. Ellen johnson
    | Reply

    My sponge is too dry and dense. Please help

  2. Farida Banu
    | Reply

    Nice presentation

  3. Rubi
    | Reply

    Here in Germany the flour is by number, so what kind of flour should I use to bake the sponge cake? Please advice.
    Kind regards, Rubi

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