Hi all,

I have been following;

http://allrecipes.com.au/recipe/8654/super-soft-sponge.aspx

and other similar recipes baking sponge cakes.  The quality of the cakes were nice, with tender quality.  But the height of the cakes couldn’t not achieve that of the sponge cakes sold in bakeries.  What is the trick behind?

Some cakes baked before rose to the height similar to that of cakes in the bakery.  But they collapsed after cooling.

Please help.  Thanks

B.R.
satimis

Hi Newbie. Maybe this post can help you? Beyond the Basics: The Science of Sponge Cake - http://www.mommiecooks.com/2010/08/03/beyond-the-basics-sponge-cake-recipe/

You can also find helpful tips here: http://www.taste.com.au/how+to/articles/1279/how+to+make+a+perfect+sponge+cake

Good luck!

Tracybb - 11 August 2012 06:37 AM

Hi Newbie. Maybe this post can help you? Beyond the Basics: The Science of Sponge Cake - http://www.mommiecooks.com/2010/08/03/beyond-the-basics-sponge-cake-recipe/

You can also find helpful tips here: http://www.taste.com.au/how+to/articles/1279/how+to+make+a+perfect+sponge+cake

Good luck!

Hi,

Thanks for your links.

I have tried the recipe on Mommiecooks before, at least 3~4 times.  The cakes baked were similar to the pictures shown on the website.  The cakes were tender but dense/chewy.  The sponge cakes sold in bakery are NOT chewy, rising to better height.

B.R.
satimis

Sorry the links didn’t help. I think that the secret to the cakes hight in the bakeries are the special rings they use, which are higher than the ones we use at home.

Anyways, good luck

Tracybb - 12 August 2012 02:05 PM

Sorry the links didn’t help. I think that the secret to the cakes hight in the bakeries are the special rings they use, which are higher than the ones we use at home.

No. I use high ring baking pan.  What I referred to height is the density of the cake.  My cake is more densier that the commercial cakes.

Next time I’ll try cream of tartar.  I used lemon juice/vinegar to beat egg white.  I doubt whether the foamed egg white collapses too quick befor setting.  I’ll buy cream of tartar in my next shopping to test.

Thanks

B.R.
satimis

Beating the egg white and then fold the beaten egg white in is very important to make moist sponge cake like that. The method to make the cake from the recipe is similar to my grandma’s sponge cake recipe but she pourded the batter into the cake pan then steamed it. I am from Asia so my grandma used 4 to 5 chopsticks to beat the egg white and the cake always turned out perfectly. Using chopsticks to beat the egg white; i still don’t know how my grandma did it.

bean2002 - 14 August 2012 09:49 PM

Beating the egg white and then fold the beaten egg white in is very important to make moist sponge cake like that. The method to make the cake from the recipe is similar to my grandma’s sponge cake recipe but she pourded the batter into the cake pan then steamed it. I am from Asia so my grandma used 4 to 5 chopsticks to beat the egg white and the cake always turned out perfectly. Using chopsticks to beat the egg white; i still don’t know how my grandma did it.

But that is steam sponge cake NOT baked sponge cake.  The quality is different.

B.R.
satimis