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  Home :: techniques & tips :: 10 Tips for Baking the Perfect Sponge Cake

10 Tips for Baking the Perfect Sponge Cake

I love the traditional sponge cake and it is really one of the most simplest of cakes to make. The best sponge cakes should be light and fluffy with a moist texture. For me the perfect filling has to be a good quality raspberry conserve with whipped cream. In order to make the perfect light and airy cake, you need to use the best of ingredients. Use good quality self-raising flour, castor sugar and butter as well as free range, organic eggs. If you like, use organic ingredients but from my experience organic flour does not give as a fluffy texture as normal flour.

My top tips for making a perfectly light sponge cake are:

1) Mix the butter with the eggs thoroughly – they should be pale and  fluffy, this could take 5 mins or more, even when using a mixer.

2) Make sure your oven is at the correct temperature, it is important to check your oven with a thermometer to be sure it is at the correct temperature as this can effect the rising of the cake.

3) Use eggs & butter at room temperature

4) Use a metal spoon to fold the sifted flour into the eggs, as this cuts through the mixture better.

5) Be sure to brush your baking pan with melted butter and line the sides and base with parchment paper.

6) Don't for whatever reason open the oven door till at least ¾ through the cooking time, as the cold air entering the oven will change the temperature and effect the cake from rising.

7) If the mixture is curdling when you are adding the eggs, add a tablespoon of flour. The cake will still taste just the same, but it may have a slightly denser texture.

8) The mixture should be of dropping consistency meaning when you tap a spoonful f the mixture against the side of the bowl it drops off easily. If not add a little milk or cooled boiled water.

9) Be gentle with the cake, using a light but quick hand when beating as this will help keep the bubbles in the cake which means it will rise better in the oven.

10) Leave the cake in its baking pan/tin for about 5 mins when you first take it out of the oven before turning it out onto a wire rack.