I attempted another sponge cake yesterday and no, this beautiful one here isnt mine. Mine was flat and horrible. What is it with sponge cakes and them never looking like those gorgeous pictures. I know it's not the recipe, and it's definitely me but i just cant quite pinpoint what im doing wrong. I envisage something so beautiful with fresh cream, strawberries and covered in icing sugar but sadly, it always ends in the bin! Any tips for astute bakers?
Source: Gourmet Traveller x
Mmmm...very nice cake!!!
ReplyDeleteNow I'm really hungry:)
But I will not eat, it's too late.
I had the same problem last week, I had a lopsided double layer sponge cake. I was soooo disappointed. Having worked in magazines and seeing the test kitchens and all the food styling prep that goes into a gorgeous shot like the above makes me feel better about my failed attempts though :)
ReplyDeleteHave a great day Kellie,
Jxx
oh that looks delish!!
ReplyDeletei've never attempted a sponge cake myself. good for you for trying! i'm sure you'll get it eventually : )
ReplyDeleteI've never tried to cook one, so I have no advice. I'd like to though - when I'm feeling brave, though if I can cook french Macaron maybe I'd be ok? :)
ReplyDeleteEven tthough it is breakfast time I wouldn't mind a fresh slice of sponge with cream and strawberries. Yum!!
ohhh.... you didn't.... UNFAIR! :)
ReplyDeleteLooks super yummy!
Northern Light
Are you cutting the layers too thin? Or maybe you don't have the right tool to cut the layers?
ReplyDeleteI have used the wire gadget to cut layers and it worked. Next time show us some pictures, so we can think of something.
Hope you will not give up!
If it is a sponge cake, you are probably having to beat the egg whites separately and then add them to the other mix. If the peaks and under or over beaten, the cake won't bake properly. Also, if the sugar didn't dissolve well with the egg yolks or any other ingredient it was mixed with, you probably had a overly moist and flat cake. (I used to make wedding cakes). Hope this helps. I bet your next cake will be just perfect!
ReplyDeleteI used to bake quite a lot, but never attempted sponge cakes. Possibly there are 'sponge cake specialists'? Now I don't bake at all, most likely I've forgotten how. Luckily for me, my local supermarket has a great bakery. Good luck on your sponge cake quest, Kellie. ;)
ReplyDeleteOh sweetheart, you are not alone. I am the worlds worst baker. I know enough to keep my children alive and that is all. Dietetics does not teach one to cook!... or have any of the answers. I hope someone has the answer for you. A-M xx
ReplyDeleteI only now how to eat sponge cake :( Nicolex
ReplyDeletewell I'm no expert, but I do know that you shouldn't mix it too long. Over mixing the eggs can make any baked good more dense and less fluffy!
ReplyDeletehi Kellie - my sponges were terrible until I got the Women's Weekly cake book (One of those ones from the newsagent). The trick is to do with the temperature of the eggs, and sieving the flour twice, and making sure the butter is room temperature and a few other things. Trust me, those WW ladies know what they are doing. Have a nice day. xo
ReplyDeleteSadly I can't offer any tips... only that I want cake now!! MMmmmm "Let them eat Cake"!!
ReplyDelete:) Hazel
I rarely bake cakes anymore because they never seem to turn out the way I want!! They can look so artistic!
ReplyDeleteKarena
Art by Karena
Im a terrible baker myself, but , Fielders cornflour( it in a yellow box) used to have a sponge recipe on the back of the box, its fool proof, I get a light fluffy, wow the family sponge evertime. Give it a go, you will be successful!!!
ReplyDeleteWhat a delicious looking cake, and also a beautiful photo.
ReplyDeleteSx
I have never made a sponge cake before but this looks lovely!
ReplyDeleteI'm planning my best friends kitchen tea and this cake would be a perfect addition.
Good luck Kellie x
Also, I'm not sure if the zig zag fabric that you have on your lamp shade will be available in a cushion but I would love to buy one if it is :)
I know that sponge cakes need a lot of air, maybe not beating enough air into it or not enough baking powder maybe!? Great pic! :)
ReplyDeleteIt is very tricky with sponge cakes. I have also had some bad experiences. Have you tried one of Martha Stewart's recipes for sponge cake?
ReplyDeleteim sure it would still taste delish!!! i would have smothered it with cream & jam and ate it anyway!i think the key to a sponge is very fresh eggs, be very careful not to add any yolk to the egg white before whipping - then fold the eggwhites very gently -handle with care- im sure a cake like the one in the image is made with 2-3 cakes anyway
ReplyDeleteUnless you make an angel cake which has 12 eggs or so, you wont get that kind of height.
No clue my dear! I'm not much of a baker because of this very reason :) I'll bet if you looked on Cooks Illustrated site you might find some tips.
ReplyDeleteHey Kellie - I used to have the same problem with sponge cakes, but then I read somewhere that opening the oven during baking can make them sink. Perhaps that's where you're having problems?
ReplyDeleteAndrea X
andreareh.blogspot.com
Hi Kellie, thanks for stopping by my blog!
ReplyDeleteI've only made sponge cake a few times, but I believe the secret to a successful one is to beat the batter on medium until it turns shiny and lightens in color, about 10-15 minutes. Can't hurt to try! Good luck!
Found some tips online. If it makes you feel better, they are not an easy cake to make. Maybe use room temperature eggs to incorporate more air into the batter so it comes out fluffy?? Here is the link:
ReplyDeletehttp://allrecipes.com//HowTo/sponge-cakes/Detail.aspx
Good Luck!
-Tessa
I have never tried to make a sponge cake. That does look delicious!
ReplyDeleteI never made a sponge cake but I love baking. I can do cookies and easy cakes so... sorry no tips from me. but the photo looks great.
ReplyDeletei was thinking the same as zondra. its 10:45 at night- no way can i eat right now, but that looks amazzzing
ReplyDeletethanks (sorta) for sharing ;) hee hee!
best,
Hallie
http://glamlamb.com
I have heard its all in the eggs , they need to be super fresh & the oven temperature needs to be spot on. Some ovens just dont have it !
ReplyDeleteKaryn x
I'm totally drooling now :)
ReplyDelete