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11 Cards in this Set
- Front
- Back
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Sponge ingredients |
Eggs sugar flour sometimes fat |
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Ingredients |
Eggss - Room temp at least Sugar - castor Flour - soft can be partially replaced with cornflour 1/3 1/2 Fat - butter Other flavourings cocoa nuts |
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Warm method |
1. Whole eggs and sugarvwamed to 50 over bain marie 2. Egg whipped at high speed till fig 8 3.stabilised at low speed 4. Flour added then butter if using. |
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Why a warm method |
- Yolk emulsifies when heated - sugar dissoves better when heated. - air incorporated during beating expands when better heated.better obtains greater viscosity. |
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Sponge balance formation |
Heavy - 50egg:50:50 doest rise much Medium 50egg.35.35 Lightest 50egg:20:20 |
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Cold or split method |
- lighter sponge - eggs delegated - sabyone wisked to fig 8 - whites and sugar to soft peak - fold whites into sabyone - fold flour |
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Split examples |
Sponge sheet Othello Lady fingers |
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Split formula |
Medium - 50egg:35:25 Light - 50egg:20:15 |
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High ratio method |
Cake mix |
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Baking temp |
Typical 180-200 Roulade 200-220 |
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Things to remember |
1 clean utensils 2 carefully weighed ingredients 3 ingredients at proper temp 4 wisk eggs and sugar to proper volume. 5 sift dry ingredients 6 fold in gently 7 bake in steam free oven |
