4 egg sponge
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| 1 | Is 4 eggs enough for a lovely soft sponge. korbo - 2018-08-08 21:21:00 |
| 2 | I find mine does that if I don't beat the eggs and sugar long enough. Beat until very pale and thick - takes about 4 minutes to add the sugar a few tablespoons at a time and get it to this stage bisloy - 2018-08-08 22:14:00 |
| 3 | 4 eggs is fine. I never use SR flour always use plain flour and baking powder and especially cornflour (this adds lightness to the mix). The eggs must be beaten very well and the sugar added a tsp at a time until combined. Fold in the flour lightly making sure not to beat the mixture so the eggs don't collapse. Carefully fold the flour in with a spatula until all the flour is combined. Good Luck nanee2jlp - 2018-08-08 22:22:00 |
| 4 | the recipe said to beat egg whites stiff, then STIR in yolks. obviously it meant beat. will try another day. korbo - 2018-08-09 19:21:00 |
| 5 | A friend of mine has never had success with a light and fluffy sponge until she tried Jo Seagers recipe http://www.joseagar.co.nz/component/yoorecipe/recipe/6-spong sarahb5 - 2018-08-09 20:42:00 |
| 6 | korbo wrote: Edited by nanee2jlp at 8:53 pm, Thu 9 Aug nanee2jlp - 2018-08-09 20:53:00 |
| 7 | Have a very old light recipe for 4 egg sponge that rises extra high, All our kids love it with jelly in the middle. If youd like it yell out. fifie - 2018-08-10 12:58:00 |
| 8 | yes please I would nanee2jlp - 2018-08-10 13:05:00 |
| 9 | Old recipe of jelly Sponge. fifie - 2018-08-11 11:07:00 |
| 10 | Thank you fifie - made the sponge and it was great - that recipe is a keeper for sure nanee2jlp - 2018-08-12 15:20:00 |
| 11 | sarahb5 wrote:
Holy moley - she must have had a few glasses of wine when she typed that out.......... Seriously though - I have never made a sponge and have a hankering for one for some reason. I will attempt to follow the recipe provided. awoftam - 2019-06-25 18:04:00 |
| 12 | awoftam wrote: LOL!! I think I'll try the recipe, too, though autumnwinds - 2019-06-25 22:37:00 |
| 13 | korbo wrote: I beat the egg whites till when the beater is removed the white in it comes away with it. I also place the egg yolks into an appropriate sized metal bowl, place in another bowl of hot water, and beat them till they are pale, creamy and have almost doubled in volume. THEN I gently stir them together. I just thought that was the only way to do it no matter what instruction is missing from the recipe. But no matter what, I have only made one sponge using that method. It came out beautiful and light and airy but it was also slightly 'chewy' and required a 'sharp-as' knife to slice without squashing. If I was going to bake sponges I would find a traditional Victoria sponge. It has a different texture which I think I would prefer. buzzy110 - 2019-06-26 10:28:00 |
| 14 | Use room temperature eggs. tutifruiti - 2019-06-28 18:13:00 |
| 15 | buzzy110 wrote:
But a Victoria sandwich isn't a sponge because it has fat in it - a sponge is just flour, eggs and sugar sarahb5 - 2019-06-28 22:43:00 |
| 16 | This is the recipe I use. I have tried many and all but this one has failed, even the Fielders recipe has not gone well. Easy Sponge 4 eggs Using a cake mixer is the easiest way to make this. Separate Eggs. Beat whites till stiff. Add sugar and water mixing in. Bake in two 9inch cake tins. greased and bottoms lined. Bake 350 F / 180C for 20 mins. When you remove from oven, drop from knee height square onto floor, this 'shocks' the sponge and it won't sink when cooled. Cool on a cake rack. NB don't try making these in sponge tins cos they will over flow.once filled this makes a huge deep sponge. You can use any fruit for the center that you like, I Quote bev00 - 2019-07-08 21:51:00 |
