Not all sponge cakes are created equal and sometimes you just need the facts right?…so take em and get baking
must must must be stored at room temperature – so get them out of the fridge the day before (to be safe!) – fresh eggs are important too!
2. Sift, sift, sift
Sift dry ingredients three times to aerate the mixture (this means to move air through it). A sponge needs to be light and airy so the more you sift, the lighter and more voluminous it will become.
3. Even layers
To get even layers (the top and bottom) pour the mixture into a measuring cup, then pour half into the baking tin.
Use caster sugar (fine sugar). It will dissolve easier – other sugars are too coarse.
5. Lightly, lightly grease
Place a circle (or square) dependant on your sponge shape of baking paper on the bottom of the baking tin and lightly grease the sides of the tin. Don’t go crazy as this will result in the sponge peeling away from the tin during the baking process.
6. Perfectly formed and filled
If you don’t want them to be pointed in the middle, level off the top of the wet mixture with a spatula and make a slight dip in the centre with the tip of the spatula prior to baking.
Don’t overfill your sponge (as I did above) – you don’t want to serve it with cream running down the sides, it starts to look messy pretty quick although a little of blueberry juice dripping down the sides will make it look more delicious – that you just want to get your finger and tidy it up a bit!Source: About.com
Let it cool in the baking dish for 5 minutes, then turn it out on a wire rack to cool completely before filling.
Myth or Tip? anyone?
When cooked, take the tins out and drop them on the floor to expel the air.