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Why my sponge cake is not moist?

post #1 of 4
Thread Starter 

I bake sponge cake a couple of time by learning it from youtube. The taste is there but I don't seems to taste the moisture of the cake. Anyone can help?

post #2 of 4

Hi Ivan,

 

I used to have the same problem as yours. And so far I use quite a lot of fresh whole eggs and some full cream milk powder to cover the egg-ish smell. And how's your butter? Does your recipe says it should be melted or cold cut butter?

It all depends on your recipe. :)

post #3 of 4

Sponge cake is not usually intended to be as moist as, for example, a pound cake. A sponge cake is typically used as a foundation for fillings and frosting and usually has a liquid flavoring agent sprinkled over it before being frosted.  As the OP stated the addition of butter will add some moisture but it depends on how much. 

     Separating the eggs first, whipping the yolks with sugar while using the whites to make a meringue will cut down on the eggy taste a fair amount. 

post #4 of 4
Quote:
Originally Posted by Ivan Yap View Post
 

I bake sponge cake a couple of time by learning it from youtube. The taste is there but I don't seems to taste the moisture of the cake. Anyone can help?

It sounds like you're either overbaking, have a separated emulsion, bad recipe or a combination, or oven could be too hot. Why not try to add an extra egg and an extra 2 tbls oil. Too many eggs can be drying, but create the lightness, hence the oil adds moisture. Too much sugar in a recipe can make the cake dense, but sugar also lends to moistness.

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