We have compiled some questions on cake-making, specifically sponge cakes.  A lot of our readers has been requesting for more advanced tips and techniques. This issue is for all of you.

Q:  Hi Chef Jun Jun and Adoree.  I would like to ask why my sponge cake did not rise in the oven?  I believe I whipped the egg whites well and folded the mixture properly.  What could  have I done wrong?  Thank you very much.  (Aileen Morales of Quezon City)

Adoree:  Hi, Aileen.  I want to ask you, did you let the batter rest before you put it in the oven?  You see, that happens if you let the batter wait.  Even if you beat the egg whites nicely and folded it properly, if you let it wait, the cake will not rise in the oven.  The leavening power of the beaten egg whites and the chemical leaveners were pre-activated while the batter was made to wait, so the cake remained still in the oven.  Aileen, next time you make a sponge cake, after you fold the mixtures together, pour into the baking pan right away, then pop in the oven immediately.

Jun Jun:  There could be several answers to your question and I can give you a lot of reasons had you been more specific in your questions. Perhaps, you could have folded the egg whites too much.  Was there sugar also in the eggwhites?  Was it beaten up to stiff but not dry stage.  You might have forgotten the baking powder.  My sponge cake also requires the egg yolks to be beaten until they double or triple.  Sometimes, too much mixing of dry ingredients will also cause it not to rise.  I will be more than grateful if you can be more specific with your question. 

Q:  Can I use chiffon cake for rolled cakes?  I tried to roll it but the cake just began tearing apart.  What can I use next time?  Thank you for taking the time to answer my question.  (Michelle Baler of Pasig City)

Adoree:  Michelle, sponge cake is the popular choice for rolled cakes.  Sponge cake is more elastic and can withstand the rolling part without cracking.

Jun Jun: That’s true. Due to the presence of egg whites, it will be easier to fold and roll because it has enough protein to give that certain effect and it has enough strength for such treatment. 

Q:  Greetings to both of you.  I would like to ask why some sponge cake recipes have butter while some have liquid in the recipe.  Do these make any difference to the sponge cake?  (Mariz Carpio of Caloocan City)

Adoree:  The presence of butter makes the sponge cake more moist and the presence of liquid, usually an invert sugar, also gives moisture to the sponge cake, making it not dry.

Jun Jun:  Yes, that’s true, the presence of butter in the sponge cake will give flavor and softening properties, as well as invert sugar that will also give it better texture.

Q:  Why is it that my sponge cake becomes sticky after I cool it down?  Is this expected?  What can I do to make it easier to roll without the cake cracking in the process?  Thank you in advance.  (Maimai Tiong of Pasay City)

Adoree:  Most sponge cake recipes become sticky after cooling them down.  This is expected.  If you are rolling the cake, do so after taking it out from the oven.  Roll the cake in baking paper or towel while the cake is hot and cool the cake rolled up.  Be sure to put another sheet of baking paper inside to prevent the cake from sticking.

Jun Jun:  If the cake sticks, it might be under-bake, so give it another 5 minutes.  Before rolling, just make sure you have baking or greaseproof paper to put on top and under it so it doesn’t stick anymore.  I always cool it down for less than 5 minutes before rolling. If you have the proper amount of ingredients and the right baking time, it will not stick.

Q:  Is it alright for a sponge cake not to brown, or I have to bake it until it is golden brown?  I am scared of browning the cake for fear of drying the cake and not being able to roll it to make a roulade.  (Joy Siangio of Makati)

Adoree:  Hi Joy.  The ‘doneness’ of the cake is not dependent on the color. Be sure that the cake is baked through; you can check this with a toothpick or by pressing the center gently.  The toothpick should come out clean while the cake bounces back when pressed.  The cake can be light brown and it is already done while a cake can already be golden brown but the inside is still liquid. To answer your queston, it is completely alright for your sponge cake to be pale in color.

Jun Jun:  Yes, it has color but in spots and the whole layer will not have a golden brown color.  What Adoree stated is true.  It is really not dependent on the color but the ratio and the ingredients you have.  In delicate cakes, I just touch and see if the cake bounces back.  Pressing a toothpick on it will cause the cake to have a crack, which will affect the cake when you ice it.