Sponge cakes are really a variation of a souffle or puffy omelet. They are made without fat. They may be leavened with eggs alone, or with baking powder and eggs. Plain sponge cakes, choux paste, lady-fingers, macaroons and meringues are examples of this type of cake. Sponge cakes should never be cut with a knife. They should be broken or separated with two forks by placing the backs of the tines together and gently pulling the cake apart.

Method Of Mixing

(1) Separate the whites of the eggs from the yolks; (2) beat the yolks until they are thick and lemon-colored, scraping them down from the sides with a spatula to prevent their drying on the bowl; (3) add the sifted sugar gradually, beating the mixture constantly; (4) add the flavoring, if it is to be used; (5) beat the whites until they will stay in the bowl when it is inverted, that is, until they are stiff but not dry; (6) fold the whites quickly into the first mixture, until they are not visible in large amounts; (7) sift the salt and the flour several times. If baking powder is used, sift it with the flour and the salt; (8) fold the dry ingredients carefully into the mixture. It should not be beaten, because the air bubbles that make the cake light may thus be broken, but it should be cut and folded until no dry flour is visible.

Method Of Baking

The pans for sponge cake should be perfectly clean. They should not be greased. The pans should be filled according to the directions on page 479. Sponge cakes should be baked in a slow oven from 1 to 1 1/2 hours. When the cake is done it will begin to shrink from the sides of the pan, and it will rebound when pressed lightly on top with the finger. Sponge cakes should not be removed from the pan until cold. The pan should be inverted on a cake-rack and the cake should be allowed to cool gradually in a place that is free from a draft.