MASTERCLASS
A step-by-step guide to making sponge cake.
When it comes to baking, a go-to sponge recipe is essential to any repertoire. This one is light and versatile; it can be used for all types of desserts, including layer cakes, sponge fingers for Charlottes and tiramisù, and it’s also great layered with custard in a trifle. The key to this sponge not losing volume is neither under- nor over-whipping the eggwhite, but whipping it to thick, glossy, firm peaks, then gently folding it into the batter and lightly spreading it in the tray. This sponge can made up to a day in advance or stored in the freezer for whenever the call for light, fluffy cake comes.