Could someone tell me what I'm doing wrong.My sponge cake is allways dry and crumbly. Please I'm open to sugestions. Maybe it's my recipy? Any extraordany ordanary vanilla cake recipes?
It is so disappointing when you bake a cake and it fails! I have just bought a book called "Ratio" by Michael Rhulman and made my first butter cake yesterday using the ratio method which was perfect. I would check that your recipe has the appropriate amount of butter, flour, sugar and eggs in the right ratios (approx 1:1:1:1 by weight) and that you are mixing it in the right order and enough. If it is dry it may not have enough egg. Is it a box or a scratch? Also are you baking it too long? Might be an idea to post the recipe and comment on the methods you use?
What type of sponge cake ? whisked, genoise, victoria, hot water ?
Whats the recipe?
My recipe's nothing special it came right out of a 1950's Better Homes and Gardens cook book. "Butter Sponge". 1c. cake flour,1tsp.baking powder,1/2c.milk 1/4c. butter, 6 egg yolks 1/2c. sugar vanilla. beat yolks and sugar until lemon colored add sifted flour/baking powder mixture altranating with warmed up milk and melted butter. Bake in 9x9x2" pan 30 to 35 minutes.
Thank you, I appereaciate the coments.
Hey Boxerbabe, I would weigh all the ingredients that you list and make sure the ratio of flour, butter, eggs +milk and sugar are approximately 1:1 as I talked about above.And adjust the recipe accordingly. If you cream the yolks and sugar until they increase by about 1/3 in volume then make sure all the other ingredients are whisked in well to keep the mix aerated then you shouldn't have a problem. Make sure you let us know how it went!