I’ve had the hardest time making a quality cake. It was always way too soft and when I managed to bake it dense, it was dry. Whipping up eggs, beating in the sugar and folding in the flour, for most of us, our cakey career started with a simple sponge. One of the first things I learned from my grandmother was that the perfect sponge should be moist with a fine crumb. It’s easy to get this with the right recipe and utterly disappointing with all of the rest.
So, is there a secret to making a great cake? Absolutely and it’s as easy as following the technique to the tee. Baking is about precision. It sounds tempting but is also a little intimidating. The quantity should be right, the temperature spot on and the timer set. Through all my baking disasters, I’ve learned to avoid the most common mistakes that you need to stop making and put these tips in practice for the perfectly soft sponge, every time.
1. Don’t leave the oven for the last. Start it even before you begin blending, it needs to be pre-heated. Raising agents work quickly and the batter should be slipped into the middle shelf as soon you add them. Leaving it out for long will lead to a poor rise. This may happen even if the oven is not too hot. And you know right, a great cake is one that stands tall.
2. Make sure all the ingredients are at room temperature, especially butter and eggs. If you whisk butter straight out of the refrigerator it may not cream well. Even with cold eggs, there’s a possibility that your mixture may curdle.
3. Just beat it! Creaming butter with sugar until it’s light and fluffy, is the most important step. You must take your time to do it. Get as much air as you can. This is what gives the correct texture to your cake. Go slow with the eggs and whip till you get bubbles.
4. Sift the flour after adding the dry ingredients to avoid lumps. While folding in the flour, a metal spoon or rubber spatula works best. As much as I find a wooden one convenient, avoid it. It can crush the bubbles. Do not over stir as it will make your cake tough.
5. Hold your hand while adding the raising agents. Too much of it can cause your cake to peak in the middle and crack up.
6. The batter should be of ‘soft dripping consistency’. If it’s too dry, you could add a little milk while folding in the flour.
7. The right tin matters. If it’s too big, your cake will be overcooked and if it’s too small you may have a burnt top.
8. The cake should be placed in the middle shelf of the oven for even cooking. I understand it’s hard to be patient, but avoid opening the door until the cake is cooked. Your cake might collapse if cold air gets inside the oven. So, wait up before you take a peek. Put a skewer or a toothpick in the center to check if it’s cooked. The cake should feel the same when pressed in the middle as the edges. And finally, let it cool in the tin for a few minutes before you take it out to avoid soggy edges.
As far as baking goes, a sponge cake is one of the easiest you can make. It’s the perfect canvas for the artist in you to experiment with glitter sprinkles, fondant icing and everything you fancy. Here are some recipes for inspiration.
Whether you decide to have it with your evening tea or take it to a party, these sponge cubes dipped in chocolate sauce and rolled in coconut shreds will make everyone hum with happiness.
This cake is wonderfully soft as the white wine seeps in all through the layers. A floral white pairs perfectly with the tangy mango puree and sweet cherries served with it.
Moist and dense sponge discs only need some juicy plums, a dusting of confectioners' sugar and a dollop of cream to make you look like a seasoned baker.
If you want something sweet and unfussy, this is just the recipe that you need with only four ingredients. You don’t have to worry about being a perfectionist with this cake; it’s all in the name.
Here's a reason not to skip dessert. This healthier version of a sponge cake is make with whole wheat flour and sweetened with jaggery. Toss in some walnuts for crunch.
I’ve had the hardest time making a quality cake. It was always way too soft and when I managed to bake it dense, it was dry. Whipping up eggs, beating in the sugar and folding in the flour, for most of us, our cakey career started with a simple sponge. One of the first things I learned from my grandmother was that the perfect sponge should be moist with a fine crumb. It’s easy to get this with the right recipe and utterly disappointing with all of the rest. 
