Cumberpach wrote:
> My first attempt at a sponge, the recipe :
> 4 eggs, 4 oz sugar, pinch salt and 4 oz plain flour.
> The cook book suggests sponges are non-fat recipes (with the
> exception of Genoese). It also suddests no raising agent and uses
> whisked-in air to promote the rise.
> I used a Braun-type hand electric whisk on the eggs for about 30
> seconds and then folded in the remaining ingredients.
> Greased and floured 2 x 8" sandwich tins and baked at 200C/400F for
> 20 mins. Total rise, less than half inch and very hard texture - they
> ended up in a trifle ! Any help please.TIA.
>
> Pete

I've made lovely sponge cakes with great height without having to separate
the eggs or use a stand mixer. You really do need to mix for a much greater
period of time than you are. I usually use high speed for about 30 seconds
just to start the eggs, then add the sugar and beat forever. The electric
hand mixers here in Japan are only about 80 watts--about the same power as a
light bulb--so it's about 5-10 minutes for a 2 egg (or maybe it was one),
70g sugar, 70g flour, 1 T milk mixture. Once the batter has reached a
ribbon-like stage, you can sift in the flour, fold, then add the milk.
Worked well for me!

http://community.webshots.com/photo/...83218108oXvVYc for a picture.
This cake was about 4 inches high--it's a small cake, though.

rona

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