SPONGE METHODS

• Many types of sponge methods cakes have one

characteristic in common they are made with egg foam
that contains yolks.This are usually whole-egg foams
but,in some cases the base foam is yolk foam,and egg
white foam is folded in at the end of the procedure.
SPONGE CAKE BATTER IS MADE IN TWO BASIC
STEPS:

1. Eggs and sugar are whipped to a thick foam,and

2. Sifted flour is folded in

• PLAIN SPONGE METHOD
• 1.Scale ingredients accurately
• 2.Combine the eggs,sugar,and salt in a stainless steel bowl.Immediately set the
bowl over a hot –water bath and stir or beat with a whip until the mixture
warms to a temperature of about 110 degrees F(43 degrees C)The reason
for this step is that the foam attains greater volume if warm.
• 3.With a wire whip or the whip attachment of a mixer ,beat the ggs at high
speed until they are very light and thick.This may take as long as 10 to 15
minutes if the quantity is large.

• 4.If any liquid(water,milk,liquid flavoring)is included,add it now.Either, whip it

in,in a steady stream, or stir it in, as indicated in the recipe.
• 5.Fold in the sifted flour in 3 or 4 stages,being careful not to deflate the
foam.Many bakers do this by hand, even for large batches.Fold gently until all
the flour is blended in.If any other dry ingredients are used,such as cornstarch
or baking powder,sift them first with the flour.

• 6.Immediately pan and bake the batter.Delays will cause loss of volume.
ANGEL FOOD METHOD
• Angel food cakes are based on egg-white foams and contain no fat.Angel
food methods should be whipped until they form soft, not stiff , peaks.Over
whipped whites lose their capability to expand and to leave the cake.This is
because the protein network in stiffly beaten whites has already stretched as
far as it can.If the whites are whipped to soft peaks instead,they can stretch
more during baking, allowing the cake to rise.
ANGEL FOOD METHOD PROCEDURE

• 1.Scale ingredients accurately.Have all ingredients at room temperature.The

egg whites may be slightly warmed in order to achieve better volume.

• 2.Sift the flour with half the sugar.This step helps the flour mix more evenly
with the foam.
• 3.Using the whip attachment beat the egg whites until they form soft
peaks.Add salt and cream of tartar near the beginning of the beating
process.

• 4.Gradually beat in the the portion of the sugar that was not mixed with the
flour.Continue to whip until the egg whites form soft;moist peaks.Do not beat
until stiff.Beat in the flavorings.
• 5.Fold in the flour-sugar mixture just until it is throughly absorbed.

• 6.Deposit the mix in ungreased pans and bake immediately.

 THANK YOU

Members:
Maceren,Jeraldine M.
Suico,Mary Antonette B.