Mini Egg Sponge Cake | Slimming Eats Recipes (2024)

FAQs

What is the secret of sponge cake? ›

Give it some air. The magic of a light, fluffy sponge with tender crumb is to incorporate as much air in as possible. After all, it is the entrapped air that expands in the oven, creating the magic of the cake rising.

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.

Some people think that over baked cakes taste more eggy.

To avoid that, be sure to double-check the temperature on your oven using a thermometer, and set a timer so you don't accidentally bake the cake for too long.

However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense. Like flour, eggs build structure in a cake, so they make a cake batter more bonded and dense.

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.

Over mixing acts on the gluten in flour and will make cakes hard instead of the lovely soft spongy texture we associate with a good cake. Insufficient creaming of sugar and eggs will also make a tight texture because there isn't enough air trapped in the mix to give it a lift.

Sponge cakes—like chiffon and genoise—have similar cause for concern, as they will deflate if overmixed. Flourless cakes, however, or those relying on gluten-free flours, are some of the least sensitive to overmixing (if they don't rely on whipped egg whites).

If your cake is hard, the problem probably lies in the beating. The butter must be beaten well in the early stages to give the mixture enough air for a light and fluffy texture. To achieve this the butter must be lukewarm and therefore not too hard.

It is preferable to underbeat egg whites slightly than to overbeat them. Overbeaten egg whites look lumpy and dull and form big white clumps if you try to fold them into another mixture. Beating whole eggs or egg yolks for chiffon and sponge cakes is even easier than beating egg whites.

Why do you need so many eggs for a sponge cake? ›

Remember that sponge cake batter does best when it's like Santa Monica summer: warm and breezy. With a sponge cake, it's really all about the eggs. They provide the sturdy structure, effervescent interior, and most of the lift in this cake.

The most common cake soak is simple syrup, equal parts sugar and water cooked until the sugar is dissolved. This added bit of liquid and sweetness help make the cake more moist, and stay moist longer. Professional bakers also use a milk soak, which is milk or cream dabbed onto the cake.

One option is to use 2 eggs and add an extra 1/4 cup of liquid, such as milk or water, to make up for the missing egg. Another option is to use 2 eggs and add in 1/4 cup of unsweetened applesauce or mashed banana to add moisture and binding properties.

Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

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.

Technically any recipe that contains no baking powder or baking soda, but lots of whipped eggs or egg whites is a sponge cake. A traditional sponge cake has just three ingredients: flour, sugar, and eggs. As the name suggests, this cake takes well to being soaked with syrups.

Carbon dioxide is released when baking soda is added to cake and this makes the cake to rise making them soft and spongy.