How to make sponge cake soft and rich even if store in the refrigerator

Discussion in 'Pastries & Baking' started by chin mei, Apr 2, 2012.

  1. chin mei

    chin mei

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    Hi, 

       I'm a self-learner in baking cakes, have just started not long ago.. I simply love baking.. 

       I've tried out a few flavours of sponge cake. I compared mine with those sell in bakery 

       shops like Cedele etc. The basic sponge cake that I bake has the richness but not

       the softness when I store in in the fridge. Same sponge cake but this wasn't so for the

       Cedele sponge cake. Can anyone advice me on how can I achieve this softness and 

       yet maintain this richness?

       Your guidance is very much appreciated. 

    Cheers, 

    Chin Mei
     
  2. prettycake

    prettycake Banned

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    Have you tried a Japanese sponge cake ?  I think they are softer and more spongey..
     
    Last edited: Apr 2, 2012
  3. petalsandcoco

    petalsandcoco

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    I agree PC,

    Castella (kasurtara) is a  very nice sponge cake, very close to victoria sponge.

    There is a Blog called celestialdelish and there are two very good ones there you may want to try. (recipes are there)

    Petals.
     
  4. chin mei

    chin mei

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    Hi PC and Petal,

       Nope I haven't tried it out. But will do so asap.. =) Thanks for the info.

       I've done some research that if we the more egg whites that we batter,

      the softer it would be? But of course we need to ratio it appropriately

       between the egg whites and its yolk.

    Chin Mei