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A true sponge cake is leavened entirely by air incorporated into the eggs through a long beating process and has no fat to add weight and density. There are two methods of preparing a sponge cake. The whole egg method beats the egg yolk and whites together. The Classic Sponge Cake recipe uses this method. In the second method, the eggs are separated, as in Judy Tole’s recipe.
The key to a successful airleavened cake, such as the sponge cake, is proper incorporation of air into the eggs and maintaining that air while combining the ingredients. Some important tips are:
• Prepare baking pans before you being beating and mixing.
• Have ail ingredients measured and oven preheated before mixing. This delicate batter needs to be baked immediately to maintain structure.
• Eggs MUST be at room temperature before the beating process. Let them stand at room temperature at least 30 minutes.
• Be sure the bowl and beaters used for beating egg whites are very clean and free of oil. A stand mixture
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