Sponge Cake:
for a heavy sponge (or a pound cake)- 1 part eggs to 1 part sugar to 1 part flour
for most sponge cakes- 2 part eggs to 1 part sugar to 1 part flour
if adding baking powder to batter: 2 tsps to every 12 eggs
add butter for flavor; heavier sponge; to extend shelf life
more egg yolks makes a denser sponge
more egg whites makes a lighter sponge
too little sugar makes it tough
improper folding makes it fall or leaves pockets of flour
too high in glutens (different types of flour: cake flour/ bread flour/ starches) makes it rubbery
Mousse:
Ganache + whipped cream
Bavarian Cream:
stirred custard+gelatin+whipped cream
ok, when you say "part", what do you mean exactly?
ReplyDeleteE.G. 8 oz. egg to 4 oz sugar to 4 oz flour. So you can do whatever amount you want, this is just the basic proportion
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