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Heavy, Close Texture
Too much fat or sugar, over mixing, under
baking, or too hot an oven.
Fruit Sinks
Mixture too soft, damp fruit, too little flour,
ingredients not correctly balanced, over
beating.
Some Hints on Sponge Making
• There are basically two methods of sponge
making. The whole egg method is the
simpler, but better volume can be
achieved if the egg whites are separated
from the yolks.
• If you elect to separate the eggs, whip the
whites until they hold peaks and gradually
add the sugar a little at a time, beating
well between each addition. Start with
teaspoons of sugar and, as the mixture
stiffens, add it more quickly. This process
should take about 3-5 minutes. Only fold
in the egg yolks until they disappear, say
1
/
2
minute.
These General Tips apply to either method:
• Eggs should be at room temperature.
• Caster sugar will give a better result as it
dissolves more quickly.
• Bowl and beaters should be clean, dry and
free from any fat.
• The fold speed of the Mixmaster will
supply the gentle but thorough action
necessary to fold in flour. Care should be
taken to mix only until the flour has been
folded thoroughly through the egg mixture.
Always commence mixing on speed 1.
• The liquid should always be hot when
folded through the sponge mixture. This
starts the sponge cooking on the table, so
it is essential to have the oven in
readiness.
• Don’t rush the folding in and be sure the
liquid is evenly folded through the
mixture. Any unmixed liquid will cause
the sponge to be held down where the
liquid lies.
Swiss Rolls
• The sponge mixture must be evenly
distributed. A better result will be
achieved if the mixture is poured along
the tin and the tin tilted to allow the
mixture to run to the corners, rather than
spreading the mixture.
• While the roll is baking, sprinkle a little
crystal sugar onto the sheet of greaseproof
paper larger than the Swiss roll tin. Soften
the jam to make it easy to spread.
Immediately after the roll comes from the
oven, turn in onto the prepared paper and
quickly spread the jam right out to the
corners. Make the first roll a tight tuck
and use the greaseproof paper to help you
handle the hot sponge.
• It is essential the sponge is rolled quickly
and that sponge is not over-cooked or the
roll will crack.
Helpful Hints for Better Cake Making (continued)