Table of Contents
What Is Sponge Cake? Sponge cake is a light, springy cake made from flour, whisked eggs, and sugar. The defining feature of a sponge cake is the whisked eggs—the foamy structure of the eggs allows the cake to rise without baking powder or baking soda.
Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely. Preheat the oven to 350 degrees F.
Here are some guidelines for how long to bake your sheet cake when starting with a layer cake recipe: This will give you an idea of when you should start checking your cake for doneness. For example, if your recipe calls for baking in two 8″ rounds for 38 to 42 minutes, multiply the low end of the range by 1.2 and the high end of the range by 1.25.
Sheet cakes aren’t easy to split and fill. You’re welcome to try if you’re feeling adventurous, though; if the original recipe calls for a single layer of filling, you’ll want to make a double batch for your sheet cake in order to ensure there’s enough to cover the entire surface.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…