The secret ingredient in light-and-fluffy sponge cakes is air. Consequently, if you’ve ever got trouble creating this traditional cake, just follow these easy tips to make sponge cake correctly every time.

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Tip 1:

Baking is a science, so measure all of your ingredients carefully for best results. Sift your flour three times to aerate it and remove any lumps. This helps create a light sponge. Also make sure your eggs are at room temperature.

Tip 2:

When you start beating the mixture, use electric beaters on high speed to create air pockets. Then, to keep it light and airy, reduce the speed to medium and beat for 5 minutes or until a ribbon trail forms when the beaters are lifted. Don’t beat for too long, as this can cause the mixture to become thin and lose its volume and airiness. When adding dry ingredients, use a large metal spoon to gently fold the mixture until just combined. Don’t use a wooden spoon – they’re thick and heavy, and can cause the mixture to lose air.

Tip 3:

Don’t open the oven door while your sponge cake is baking, otherwise it can flop in the central. When your sponge is cooked, it will come away from the attributes of the pan, and spring back when faced lightly in the middle.

1. Just beat it! Creaming butter with sugar until it’s light and fluffy, is the most important step. You must take your time to obtain. Get as much air as possible. This kind of is what gives the correct texture to your cake. Go slow with the eggs and mix till you get pockets.

2. Sift the flour after adding the dry ingredients to avoid lumps. While folding in the flour, a metal tea spoon or rubber spatula works best. As much as I find a wood made one convenient, avoid it. It may crush the pockets. Tend not to over stir as it can make your dessert tough.

3. Hold your hand while adding Hold your hand while adding the raising agents. An increased amount of it can cause your cake to peak in the Centre and bust up.

4. The batter should be of ‘soft dripping consistency’. Whether it’s too dried out, you could give a little milk while folding in the flour.

5. The right tin matters. If it is too big, your wedding cake will be overcooked and if it’s too small you may have a burnt top.

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