A slice of a sponge cake makes the ultimate dessert or afternoon tea treat. The light and fluffy texture is one that practically melts on the tongue, yet it’s not all cakes that can achieve that.
While baking is a fun hobby, it takes real time and effort to come out with great results. That being said, it can often be a tiny change that can completely transform a sweet dish and in this case, the secret to a light and fluffier cake is down to doing this one thing. The simple change to your method was revealed in a cooking forum on Quora by Simon Smith. He shared technique is a common one that is often used in sponge cake recipesin another part of the world to make them even more “fluffy”.
“Chinese sponge cake is really light and fluffy. Their secret is to seperate the yolk from the egg whites,” he wrote.
Now, separating an egg yolk from the whites, is a baking technique that many people are aware of, yet it is often overlooked. However, this one simple action, is the complete needed game-changer when it comes to the nation’s go-to cake.
Once the egg yolk and whites are separated, there are a few key steps to follow, which Simon went on to explain.
He added: “Mix alll the ingredients as per recipe except the egg whites and sugar. Whip the egg whites and sugar under high speed until you get a meringue type stiff peaks consistency. The sugar helps to stablise the meringue.
“Gently fold the batter into the egg white. This is to retain the air bubbles. Bake as instructed for a lighter fluffier cake.”
The effective trick doesn’t require you to be an expert baker, yet the transformation of your regular sponge cake, with it reaching a new level – you might as well be.
This trick goes beyond saving you a baking disaster in the kitchen.
You’ll never have to rely on a store bought sponge cake as you’ve know got hold of the secret to a perfectly airy, and delicious cake, that you can enjoy with family and friends.
