Sponge cakes are typically the most complicated for new
bakers and even experienced bakers at time. It's because their structure
depends on the strength of the whipped eggs. Flour adds stability to the
whipped egg and sugar mixture, but it's still a fragile batter. Care must be
taken and sponge cakes should never be rushed.
The most common issue
with sponge type cakes is that they do not rise properly.
There are a list of reasons that this could happen
including:
• The batter is over mixed.
• Egg and sugar mixture not whipped enough.
• Ingredients were too cold when combined.
• Oven temperature
was too low.
• Incorrect pan being
used.
• Too much sugar.
These possibilities
are listed in order of probability. If your cake isn't turning out, I recommend
starting at the top of the list and working your way down. However, if you have
an idea of what it could have been, begin there.
Sponge cakes can also over-brown easily if the oven
temperature is too high. Try decreasing 25 degrees F and bake another cake.
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