Fundamentals of Classic Sponge Cakes
About This Course
Unlock the art of crafting light, airy, and tender sponge cakes in Fundamentals of Classic Sponge Cakes. This course delves into traditional techniques—from whisking eggs to the precise folding of flour—to achieve a perfect rise and uniform crumb. You’ll master variations like Genoise, Victoria sponge, and chiffon, learning how ingredient proportions and mixing methods influence texture. Through step-by-step demonstrations, troubleshooting tips, and practical examples, you’ll gain confidence to bake show-stopping sponge layers for layer cakes, roulades, and petit fours.
Learning Objectives
Egg-Based Leavening Principles
How egg foam structure traps air for lift
Differences between whole-egg, yolk-only, and white-only foams
Impact of sugar timing on foam stability
Classic Sponge Variations
Genoise: Creating a warm, melted-butter-enriched sponge with a tight crumb
Victoria Sponge: Whisking eggs and sugar to ribbon stage, then folding in butter and flour
Chiffon: Combining whipped egg whites with oil-based batter for ultra-light texture
Mixing & Folding Techniques
Whisking by hand vs. stand mixer: pros, cons, and timing adjustments
Proper folding to avoid deflating the foam—using rubber spatula vs. whisk
Identifying the “ribbon stage” and when to stop folding
Pan Preparation & Baking
Choosing the right pan: bottom-lined vs. unlined; tube pans vs. straight-sided
Lining, greasing, and tapping techniques to prevent sticking
Oven temperature calibration and timing for optimal rise
Troubleshooting Common Issues
Deflated cakes: Causes (undercooked foam, overfolding, abrupt temperature changes) and fixes
Uneven surfaces or excessive doming: Adjusting rack position and heat distribution
Dry or gummy crumb: Balancing moisture with ingredient ratios
Finishing & Assembly
Leveling and slicing sponge layers for clean, even stacks
Simple syrup soaking for added moisture without collapsing structure
Material Includes
- Whisking and folding methods for each sponge type
- Pan preparation walkthroughs (lining, greasing, tapping)
- Live footage of cake rising in the oven and cooling techniques
- Printable Recipe Sheets
- Three foundational sponge recipes (Genoise, Victoria, Chiffon) with ingredient weights
- Step-by-step photo sequence for crucial stages (ribbon stage, folding completion)
- Troubleshooting chart summarizing “Issue → Cause → Solution”
- Ingredient & Equipment Checklist
- Recommended whisk types, mixing bowls, and thermometer settings
- Tips on selecting cake pans (material, size, and depth)
- Optional: parchment paper templates for custom pan sizes
- Assembly & Decoration Guide
- Basic layer-soaking syrup recipe with flavor variations (vanilla, citrus, liqueur-infused)
- Simple filling ideas: fruit compotes, Bavarian cream, stabilized whipped cream
- Decorating suggestions: dusted icing sugar patterns, fresh berries, piped borders
Requirements
- 4 large eggs (room temperature)
- 150 g (¾ cup) granulated sugar
- 150 g (1 cup) all-purpose flour (sifted)
- 1 tsp vanilla extract (optional)
- 1 tsp baking powder (optional, if making a genoise-style sponge)
- Pinch of salt
- Butter or oil (for greasing cake pans)
- Optional flavorings: lemon zest, almond extract
Target Audience
- Home Bakers desiring reliable, foundational sponge techniques.
- Beginner Pastry Students who need to master egg-foam-based cakes.
- Dessert Enthusiasts looking to expand repertoire beyond butter-rich cakes.
- Cake Decorators aiming to build level, strong sponge layers for multi-tiered designs.
- Tea & Coffee Shop Owners interested in offering traditional sponge-based pastries (Victoria cakes, roulades).
Curriculum
2 Lessons1h 10m
Egg-Foam Foundations & Classic Variations
Egg-Foam Science
Advanced Chiffon & Finishing Techniques
Your Instructors
uniquedevservice993@gmail.com
See more
€11.69
Material Includes
- Whisking and folding methods for each sponge type
- Pan preparation walkthroughs (lining, greasing, tapping)
- Live footage of cake rising in the oven and cooling techniques
- Printable Recipe Sheets
- Three foundational sponge recipes (Genoise, Victoria, Chiffon) with ingredient weights
- Step-by-step photo sequence for crucial stages (ribbon stage, folding completion)
- Troubleshooting chart summarizing “Issue → Cause → Solution”
- Ingredient & Equipment Checklist
- Recommended whisk types, mixing bowls, and thermometer settings
- Tips on selecting cake pans (material, size, and depth)
- Optional: parchment paper templates for custom pan sizes
- Assembly & Decoration Guide
- Basic layer-soaking syrup recipe with flavor variations (vanilla, citrus, liqueur-infused)
- Simple filling ideas: fruit compotes, Bavarian cream, stabilized whipped cream
- Decorating suggestions: dusted icing sugar patterns, fresh berries, piped borders
