The surprising power of vinegar for fluffy sponge cakes
Do you dream of a fluffy sponge cake that retains its impressive shape after being removed from the oven? Or perhaps you've experienced firsthand how this delicate bake tends to collapse? If so, this article is just for you! Discover the secret ingredient to ensure your sponge cake is always successful.
The perfect sponge cake is the foundation of countless bakes—from celebration cakes to rolls and even light, creamy desserts. Unfortunately, achieving this doesn't always go to plan. How often have you seen a cake rise beautifully in the oven, only to deflate once it’s out? Fortunately, there's a simple trick to help you enjoy a perfectly fluffy sponge cake. The key to success is vinegar, which you probably already have in your kitchen. Don’t worry; its taste won't be noticeable, and the effect will delight you.
Why does a sponge cake collapse?
Before I reveal this magic ingredient, it’s worth understanding why a sponge cake collapses. This phenomenon is primarily related to the baking process. During baking, the air trapped within the sponge cake's structure expands, causing it to rise. Once it’s out of the oven and starts to cool, the air escapes, and the cake loses volume.
Vinegar – an extraordinary addition to cake
Now, let’s get to the heart of the matter. The ingredient that can significantly improve the structure of a sponge cake and prevent it from collapsing is... vinegar! Sounds strange? But yes, it’s true! Vinegar, added to the egg yolks, reacts with baking soda (in baking powder) to produce carbon dioxide bubbles. This process makes the sponge cake lighter and fluffier.
Foolproof sponge cake recipe
Ingredients:
- 4 eggs (at room temperature)
- 1 cup of sugar
- 1 cup of plain flour
- 1/2 cup of potato flour
- 1 teaspoon of baking powder
- 1 teaspoon of vinegar
Method:
- Ensure all ingredients are at room temperature.
- Whisk the egg whites until stiff, gradually adding sugar.
- Mix the egg yolks thoroughly with the vinegar.
- Gently combine the whisked egg whites with the yolks. Then, gradually add the sifted flour and baking powder, carefully folding with a spatula.
- Transfer the batter to a baking tin lined with parchment paper. Bake in an oven preheated to 180°C (356°F) for 35-40 minutes.
- After baking, leave the sponge cake in the tin to cool down.
You can modify the basic sponge cake recipe according to your preferences. For example, you can add grated lemon or orange zest, cocoa, or even fruits to the batter. You can also prepare the sponge cake with oil or yoghurt.
