Secret To Bouncy Sponge Cake

Baking By madgeowens Updated 23 Feb 2010 , 4:52pm by Ixtli

madgeowens Posted 12 Dec 2009 , 1:51am
post #1 of 7

I just posted this, and can find it no where...........ugh

I just heard a french pastry chef say he uses 50/50 corn starch and flour to get his sponge cake so you can flip it over like they do on cake boss....and its great to roll in a yule log. Thought I would share with you all.

6 replies
JanH Posted 12 Dec 2009 , 2:40am
post #2 of 7
madgeowens Posted 12 Dec 2009 , 3:14am
post #3 of 7

lol ok then

Coffeegrl Posted 13 Dec 2009 , 5:24pm
post #4 of 7

I'm so happy, I just found an egg free one in one of those links, thank you thank you thank you!! My son's allergic to eggs, can't wait to try it!

JanH Posted 14 Dec 2009 , 5:33am
post #5 of 7

Hi and Welcome to CC, Coffeegrl. icon_smile.gif

Look forward to seeing pics of your cakes. thumbs_up.gif

Coffeegrl Posted 14 Dec 2009 , 5:41pm
post #6 of 7

You bet! Sorry I usually do intruduce myself before posting but I'm so buzy with baking and Christmas right now - formal intro's to come and pictures of pic worthy cakes as well!

Ixtli Posted 23 Feb 2010 , 4:52pm
post #7 of 7

I'm gonna need a sponge cake in a few weeks icon_smile.gif

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