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Making Perfect Sponge Cakes Home Page A simple sponge cake can be the basis for all kinds of luscious, showstopping desserts. The broad family of sponge-type cakes includes angel food and whole egg cakes, with contain oil, and the French génoise, which includes melted butter. All rely on beaten eggs for their lightness. Plain or fancy, a recipe for a basic sponge cake can be carried to produce desserts for occasions ranging from a simple family meal to a fancy birthday cake. A basic sponge cake made from whole eggs, such as the one make from the recipe which follows, is so moist and tender that it really needs no frosting. However, since the cake’s texture is so light, it is also ideal for a birthday cake that has a rich frosting and decorations. Whatever your preference, electric mixers make sponge cake preparation almost effortless. Variations A slice of sponge cake makes a good base for a fresh-fruit shortcake. Sweeten the fruit or add a little liqueur, then top off the dessert with whipped cream. Or, frost the cake with whipped cream, and decorate the base with fresh flowers. Lemon- or orange-flavored sponge cake takes nicely to a simple glaze of confectioners’ sugar mixed with a fruit juice, or just a sprinkling of sugar alone. If the cake is not to be frosted, sprinkle the surface of the batter with 2 teaspoons of granulated for a crunchy crust. Tips for Success As with all homemade cakes it is important to follow the recipe precisely. Make sure you have chosen the correct pan and have preheated the oven. Lay out tools and measured ingredients before you start to mix. Fold in egg whites completely but do not over handle the batter once the flour mixture has been added or the cake will be tough. Finally, be sure the cake is thoroughly cooled before applying any toppings, frostings or glazes. Basic Sponge Cake Flavoring (see below) 1 ¼ cups sifted cake flour 1 ¼ cups granulated sugar 6 large eggs, separated ½ teaspoon cream of tartar Preheat over to 350F. Mix together flavoring; set aside. Mix together flour and add ¼ cup of sugar. At high speed, beat egg yolks with ¾ cup of sugar until the mixture is very thick and ribbons form when beater is lifted, 4 minutes. At low speed, beat in flavoring. Sift flour mixture over egg yolk mixture in several batches, folding in lightly with a rubber spatula or a wire whisk. Using clean beaters, beat egg whites at medium speed until foamy. Add cream of tartar. At high speed, beat egg white mixture until soft peaks form. Gradually add remaining sugar, beating until stiff, but not dry, peaks form. Gently fold egg white mixture into egg yolk mixture. Spread batter evenly in an ungreased 10-inch tube pan with a removable bottom. Bake cake until golden and a toothpick inserted near the center comes out clean, 30 to 35 minutes. Immediately invert pan over the neck of a bottle or a funnel. Cool completely, 1 hour. Loosen cake by running a metal spatula around sides of pan. Loosen bottom; turn cake out onto a serving plate. Flavoring Suggestions • 1 ½ teaspoons vanilla extract or 1 teaspoon almond extract. • 3 tablespoons lemon or orange juice and grated peel of 1 lemon or 1 orange. • 1 tablespoon instant coffee powder dissolved in 3 tablespoons water. Tips 1. Beat egg yolks and sugar until the mixture is very thick and forms a ribbon when the beater is lifted from the bowl. 2. Sift the dry ingredients in several batches over the egg yolks, while lightly folding them in. 3. Fold in the beaten egg whites with light strokes. A large rubber spatula or a wire whisk is an ideal tool for folding. 4. Spread the batter evenly in the ungreased baking pan. Smooth top. Bake until a toothpick inserted near the center comes out clean. 5. Cool the cake thoroughly in an inverted position before unmolding. Set the pan on a funnel or bottle to allow air to circulate and cake to cool evenly. 6. Carefully loosen sides, bottom, and tube of pan using a slender spatula or knife, pressing against the sides of the pan to preserve the crust. From American Home Baking

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