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last night, i had a chance to make annekes hot milk sponge. i really liekd it... simple and very light and moist... almost too light really. next week, i will use some buttercream and ice it and then drape rolled fondant over it and see how it holds up. might be a little too light for that sorta thing.

anyway... i made another cake using the following recipe

eggs 6.5 oz
sugar 3.75 oz
ap: 2.5 oz
baking powder 1/2 tsp
corn starch 1 oz
melted butter 1.25 oz
vinalla: little bit

i added the baking powder (orignal recipe didnt call for it) that m brown suggested. it seemed to make it a little more light but still dense.

i cant really figuar out why corn starch is in the recipe.

anyway have any thoughts on why?

also, i was always taught to take the egg and sugar and bring it to 110 over a double broiler and then whip i na mixture. any thoughts why? more volume and/ or stability?

thanks all!
 

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Isaac, the recipe you posted is a genoise. You warm the eggs so your able to incorporate air into them, making them as light and fluffy as possible. Eggfoam seems to be more flexible in taking in air when warm. Cornstarch weakens the gluten structure in the flour, making your cake more tender. Most genoise recipes use 1/2 flour 1/2 cornstarch, or all cake flour. When you have some free time read up on cake structures in Cookwise(since it seems you do enjoy the scientific aspects of baking) by Shirley Corriher.
 
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