I am an Aussie, living in the US. When we first moved here 8 years ago I tried many times to make an Australian recipe sponge cake, but to no avail. I tried again today with tips from a chef in Australia recommeding to sift the flour 5 times, gradually add the sugar, scour the bowl with hot water before beating the egg whites, and more. Nope, no better result.
The Australian sponge cake is a very light and airy cake. It comprises only eggs, sugar, flour, and water. When I describe it to Americans most say "oh, you mean and angel food cake", but it quite different to angel food cake. Angel food cake is very dense and (at least the ones I have had) has large bubbles throughout the cake. Sponge cake is airy light and almost melt-in-your-mouth consistency.
Has anyone had any success baking an Australian sponge cake in the US? Does anyone have a recipe that works? I've tried about 3 variations of recipe but none have been successful. At one point I also bought some self raising flour in Canada and tried that, but it was no better. The cakes look fabulous in the oven - they are skyscraper tall - but the minute they come out they fall flat. By the time the cake is cool enough to eat it's the consistency of angel food cake, or some are dense and rubbery.
Thanks in advance for any advice or recipes that work.
Edited by bergamus - 12/23/12 at 9:28pm