Helpful Hints for Better Cake Making (continued)
Heavy, Close Texture
Too much fat or sugar, over mixing, under baking, or too hot an oven.
Fruit Sinks
Mixture too soft, damp fruit, too little flour, ingredients not correctly balanced, over beating.
Some Hints on Sponge Making
•There are basically two methods of sponge making. The whole egg method is the simpler, but better volume can be achieved if the egg whites are separated from the yolks.
•If you elect to separate the eggs, whip the whites until they hold peaks and gradually add the sugar a little at a time, beating well between each addition. Start with teaspoons of sugar and, as the mixture stiffens, add it more quickly. This process should take about
These General Tips apply to either method:
•Eggs should be at room temperature.
•Caster sugar will give a better result as it dissolves more quickly.
•Bowl and beaters should be clean, dry and free from any fat.
•The fold speed of the mixer will supply the gentle but thorough action necessary to fold in flour. Care should be taken to mix only until the flour has been folded thoroughly through the egg mixture. Always commence mixing on speed 1.
•The liquid should always be hot when folded through the sponge mixture. This starts the sponge cooking on the table, so it is essential to have the oven in readiness.
•Don’t rush the folding in and be sure the liquid is evenly folded through the mixture. Any unmixed liquid will cause the sponge to be held down where the liquid lies.
Swiss Rolls
•The sponge mixture must be evenly distributed. A better result will be achieved if the mixture is poured along the tin and the tin tilted to allow the mixture to run to the corners, rather than spreading the mixture.
•While the roll is baking, sprinkle a little crystal sugar onto the sheet of baking paper larger than the Swiss roll tin. Soften the jam to make it easy to spread. Immediately after the roll comes from the oven, turn in onto the prepared paper and quickly spread the jam right out to the corners. Make the first roll a tight tuck and use the greaseproof paper to help you handle the hot sponge.
•It is essential the sponge is rolled quickly and that sponge is not
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