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If making vanilla sponge cake, add the flour and salt. If making chocolate sponge cake, add the flour, cocoa powder, coffee powder and salt. Lightly tap the rim of the sieve to encourage the ingredients to pass into the bowl. This both combines the ingredients and aerates the flour (compacted flour produces a less tender texture, or crumb).
Light, airy sponge cake layers obtain their height from vigorously beaten eggs, which form a network of air bubbles that rise in the heat of the oven. After baking and cooling, these layers—either vanilla or chocolate—can be paired with a variety of fillings and frostings to make appealing desserts, such as a classic birthday cake.
Suspend a fine-mesh sieve over a small bowl. If making vanilla sponge cake, add the flour and salt. If making chocolate sponge cake, add the flour, cocoa powder, coffee powder and salt. Lightly tap the rim of the sieve to encourage the ingredients to pass into the bowl.
Place a large sheet of waxed paper on a countertop, lift off the top cake layer and place it on the waxed paper while you cut the second cake in the same manner. Look at the cake layers and determine the order in which they will be layered. Put any uneven layers in the center of the cake, and reserve one of the smooth cake tops for the top tier.
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