Classic Sponge
I have always been baking chiffon cakes for my cake base. For a change I'm into making airy sponge cakes.
Basically there are two methods of making them. The classic method, Whole Eggs whisked or the second method, separating Eggs.
For this one, I used the whole eggs method.
Labels: Cakes
posted by Florence @ 3:23 PM
13 Comments:
Mind share your recipe?:) Thank you!! Really admire you alot!
Florence, do you have any idea what is Taiwanese sponge cake?
May I know what are the differences in cake textures between the two methods of making sponge? Thanks.
Wow, this looks amazing! I want I want...
Hi precious moment,
According to my knowledge Taiwanese sponge cake is basically sponge cake but with cake emulsifier like S.P. added to it. S.P. will make the cake finer and softer in texture. But then S.P. is a chemical and its main ingredients are: Sucrose Ester, Glycerin Fatty Acid Ester and propylene glycol monoester-PGMS.
Therefore, you will never see me doing a Taiwanese sponge because a normal sponge is already sinful.
Hi all,
Will share more later when I'm done with the reading and research and post recipe later. :D
u promise to share this recipe Iam waiting
Hi, can post the classic sponge recipe? i wanted to make a birthday cake for my son! T_T
thanks
Cindy
Florence,
Still hoping you'll post the recipe when you get a chance. Yours looks like one that looks to be worth making.
Florence,
i always thought chiffon will be too soft to be a cake base, but i see you using chiffons for almost all your cakes. Is the chiffon able to hold the weight of the mousse? Also will it be difficult to slice the chiffon cake as it is so soft?
Hi Florence
Would it be possible to share the recipe? Thanks in advance.
Hi Florence,
Can you post the Classic Sponge recipe? Thanks a million!
regards, Jiun
Hi! Florence don't mind post your classic sponge cake on the blog really want to give a try on this.
Many thanks in advance
Chris
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