Hey guys, I'm back from the almost a month hiatus. I was having exams and now that I'm finally done with all of them, I'll have more time to update this blog. Also, let me know if there is anything you want to try out, I might have some tips and recipe for you!
So how do you describe a sponge? Basically, sponge is a soft, light and sweet cake. The aeration of sponge is solely achieved by whisking the eggs which then traps small air cells that expands when baking.
There are a few methods to achieve good sponges.
1. Traditional method
2. Enriched method
3. Emulsified/Stabilised Sponges
4. Delayed Soda method
5. Separate Sponges
I would normally use the traditional method at home or sometimes the enriched method where I would add clarified butter into the batter together with the flour.
Traditional method
Traditional method
The traditional method, also called the orthodox sponge is a method where maximum aeration can be achieved. This basic sponge has a ratio of 1 part flour : 1 part sugar : 2 parts egg. Remember this ratio and you can make genoise anytime, anywhere.
First, whisk the eggs and sugar over a pot of simmering water until it reaches 38 Degree Celsius. Continue to whisk until sabayon stage. Secondly, fold in sifted flour carefully. Making sure you are very gentle so that you won't lose the trapped air. Once done, immediately fill a already prepared cake tin and bake it. Try to avoid delays in baking sponges because as time passes you tend to lose the trapped air.
Once done, remove from cake tin immediately, the reason why you would want to remove the cake from the tin immediately is to prevent it from sweating in the tin and losing moisture.
Brush syrup onto sponge while it's still hot so that it will absorb the syrup. While waiting for the sponge to cool, whip up some cream or make some ganache , cut some fruits and then frost and decorate the cake once it is completely cool and you are done! (Pardon me for the messy frosting, I ran out of cream!)
Once done, remove from cake tin immediately, the reason why you would want to remove the cake from the tin immediately is to prevent it from sweating in the tin and losing moisture.
Brush syrup onto sponge while it's still hot so that it will absorb the syrup. While waiting for the sponge to cool, whip up some cream or make some ganache , cut some fruits and then frost and decorate the cake once it is completely cool and you are done! (Pardon me for the messy frosting, I ran out of cream!)
