How To Make Whisked Sponges
from Italian Traditional Food

Information on making whisked sponge cakes

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Whisked sponges are the lightest of all cakes. Whisked sponges contain only a small proportion of flour and their texture depends almost entirely on the amount of air beaten in with the eggs.

The mixture is delicate and it is important that there should be no delays in mixing and baking, so remember that preparation plays a big part in the success of the finished cake.

Choice of ingredients

Whisked sponges (cakes) should be made with the finest ingredients to help their keeping qualities.

Eggs are best used when about three days old and give more volume if beaten when at room temperature. Use caster sugar which is quite free of lumps. Granulated sugar is too coarse and does not dissolve completely when beaten with the eggs. If sugar is not dissolved, the finished cakes will have a speckly surface. Flour should be plain and as fine as possible. It helps to dry the flour gently in the oven and sift it at least three times. Finally, check your recipe and weigh ingredients for even results.

Mixing

Make sure that your mixing bowl, or pudding basin, and whisk are free from grease.

If mixing with a balloon whisk, use a mixing bowl. Gentle heat is needed to get the greatest volume from the eggs and at the same time to dissolve the sugar.

If using an electric or rotary beater, use a large pudding basin. In this case heat is not necessary. Whichever method you use, it is essential to get as much air as possible beaten into the mixture.

The cake batter is ready when a little lifted on the whisk falls in a thick ribbon on the mixture in the bowl and holds its shape.

Having beaten the sponge mixture so well, take care not to lose any of the air in it when adding the flour. Remove the whisk, sift the flour over the surface of the batter and cut and fold it in with a metal spoon. Mix in only enough to give a smooth mixture. Pour at once into the prepared tins and bake immediately.

Preparation of cake tins

Whisked sponges (cakes) should have a firm, sugary casing, so brush or wipe the tins with a little melted or creamed shortening, taking particular care to reach the corners.

Pour a little caster sugar in the tin, shake it well to coat the sides, then tip it out. Tap the tin to remove any surplus and then repeat the process with a little sifted flour.

Preparing the oven

Set the oven at the correct temperature according to the recipe and arrange the shelves so that the cake will be in the centre of the oven. This will ensure that the cake has constant heat so that it bakes evenly.

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