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Walnut Sponge Cake problem

oli's picture

Walnut Sponge Cake problem (post #63449)

in

 I have a recipe for a sponge cake that deflates in the center and I am suspicious of the double acting baking powder as the culprit. Otherwise I don't know what would have caused this. If anyone has a better recipe or a T&T I would be grateful.
BTW, this came from Chocolatier a couple of years ago, other than that its a great cake.
1/2 cup walnut halves
3/4 cup plus 2 tablespoons sifted cake flour,
divided
1/4 cup cornstarch
1 tablespoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon double acting baking powder
3 large eggs plus 3 large egg yolks (reserve
the leftover whites for the buttercream)
2/3 cup packed light brown sugar
1/3 cup vegetable oil

sandermom's picture

(post #63449, reply #1 of 1)

Is a chiffon cake enough like a sponge cake to be interchangeable?  Here's a Mean recipe I made for work. http://www.recipezaar.com/57942 The first try got taken out of the oven too soon and the middle collapsed.  Round two...added ten minutes...was delightful.  By the way, round one became cheesecake crusts...crumbled from frozen.

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