"BMC" > wrote in message >...
> Thanks for all the responses.
>
> The batter consisted of mixing egg whites in one bowl and then folding it
> into another a bowl with egg yolks (already beaten). Some flour was added
> to the final mixture, but no baking powder was required. In the end, it
> tasted pretty good (in terms of having the right sweetness to it), but had
> the texture of a dry pancake.
>
> I will try it again some time soon.
>
That is interesting....
But allow me to comment further...You might learn something new.
So you are making a true separated egg sponge cake with large amount
of eggs as you are not using any chemical leavening.
Indeed I have used the same technique in making some continenntal
sponges (Swiss, French and German type recipes). One thing that I
noticed that even if both the whites and yolks are beaten separately
and flour is folded in. If those procedures are not done properly the
cake batter does not have enough tolerance for delays. But if made
properly and the flour was gently folded in. The window for good cake
quality for delayed baking can run up to minimum of 15 minutes to a
maximum of half and hour before the cake quality is distinctly
affected.
One of the common mistakes with such method is overconfidence that by
aerating both the whites and yolks in different bowls they still think
can get cake batter with better tolerance and yields cake with
consistent quality even if they mess up with the other steps in its
preparation.
Actually its the same thing ; whether your whip the whole eggs by
itself with sugar or you separate the components and beat separately
you should take care that they are not both overbeaten.
A stiff but not dry for the whites( medium peak) and the thick yellow
foam for the yolks is all that is needed.Then you have to sift the
flour over the combined eggs sugar foam while carefully folding it
until incorporated.
Another technique is just to sift and fold the flour in the well
beaten yolks side before gently incoporating in the beaten whites and
sugar.
One common mistake is just to stir the flour carelessly .It will
result that the foam structure will start to deteriorate and the
formed gas bubbles are initiated to coalesce. You will end up with
cakes that are bubbly in crust with large holes in the cake crumb with
lesser volume.
Indeed that cake type you made is dry textured no matter if you baked
it immediately or later.
That is why cake bakers/pastry chefs usually brush that type of
sponges with flavored syrup before assembly to certain desserts to
improve its texture and taste.
You want a moister cake you can add some honey in it as part of the
sweetener( You can whip that with the yolks .
Replacing 10-20% of the total sugar in the recipe with it can make a
difference in moistness.
But the best choice for moister sponge cakes is the chiffon type that
I mentioned previously.There are countless recipes available
elsewhere( in the internet and in baking books for you to try.

BTW, I am not condoning about your way of delaying baking time. If you
are just an occasional cake baker its best to stick to the rules in
cake baking.
Once the batter is made and placed in the baking pan, bake
immediately.
Leave to the expert bakers with regards to delays in cake baking as
they have means how to do it without affecting cake quality...
Good Luck!
Roy