Elegant and light with a fine crumb, perfecting a sponge cake is often seen as an art.
In fact, it needn’t be a daunting task – simply follow Donna's instructions carefully (because baking is a science) and read any tips that accompany the recipe.Here are a few of her helpful hints to get you started.
- Sponges are delicate, so you’ll need to lightly grease the cake tins, line them with non-stick baking paper then lightly grease the baking paper, too.
- Use cooking oil spray or brush them with melted butter.
- It’s important to use a large metal spoon to combine the flour and egg mixtures, with a gentle cutting, lifting and folding action.
- When freshly baked, these cakes can be soft, springy and easily marked – cover your cooling racks with tea towels or non-stick baking paper before turning them out. This will prevent the wire from imprinting grid marks on their surfaces, and you’ll still have perfect cakes when it’s time to fill and decorate.
Check out Donna's Light-As-Air Sponge Cake recipe and variations below: