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Old-Fashioned Sponge Cake
A classic, airy old‑fashioned sponge cake made by folding a stable meringue into a rich egg‑yolk batter. The cake is baked using a gentle water‑bath method for a tender crumb and a light, buttery flavor.
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Critical Success Points
- • Freezing egg whites before whipping
- • Heating oil to the correct temperature (60‑75°C)
- • Whipping meringue at medium speed and adding sugar in three stages
- • Gentle folding of meringue into yolk batter
- • Baking using a water‑bath with the specified temperature changes
Safety Warnings
- • Hot oil can cause burns – handle with care and use a heat‑proof container.
- • The oven and water bath are hot – use oven mitts.
- • When whisking, keep fingers away from the beaters.
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