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Any Sponge Cake Experts Out There?

cycler1729's picture

I baked my first Sponge Cake for Rosh Hashana and it came out remarkably well considering I changed it to Gluten-Free. It was a real sponge and not gritty at all.

It is a really simple recipe -
6 Eggs
1 cup flour
1 cup sugar

I added a little cream of tartar to the egg whites and some fresh lemon juice to the yolks (I think that my grandmother used lemon zest but I don't remember now.)
This was the first time I got a real "snow" (or "shnei") as she called it. I saw somewhere that a metal bowl was the best and it worked really well. It might've also been my new mixer which is really powerful. (My grandmother beat it by hand, of course, using a sort-of open metal paddle.)

A few questions, though. It was a little “eggy” tasting and I was wondering if I didn’t use all of the egg yolks if that might be better and if it is how many to use and also to cut down the sugar a little or will that affect the result?
Thanks!

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My two favorite things in life are libraries and bicycles. They both move people forward without wasting anything. The perfect day: Riding a bike to the library. —Peter Golkin

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My two favorite things in life are libraries and bicycles. They both move people forward without wasting anything. The perfect day: Riding a bike to the library. —Peter Golkin