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Hints for making sponge
There are basically two methods of sponge making. The whole egg method is the simpler,
but better volume can be achieved if the egg whites are separated from the yolks.
If you elect to separate the eggs, whip the whites until they hold peaks and gradually add
the sugar a little at a time, beating well between each addition. Start with teaspoons of
sugar and, as the mixture stiffens, add it more quickly. This process should take about 3
- 5 minutes. Only fold in the egg yolks until they disappear, say 1/2 minute.
Eggs should be at room temperature.
Caster sugar will give a better result as it dissolves more quickly.
Bowl and beaters should be clean, dry and free from any fat.
The fold speed of the Compact Mixer will supply the gentle but thorough action
necessary to fold in flour. Care should be taken to mix only until the flour has been
folded thoroughly through the egg mixture. Always start mixing on speed 1.
The liquid should always be hot when folded through the sponge mixture. This starts
the sponge cooking on the table, so it is essential to have the oven in readiness.
Don’t rush the folding in and be sure the liquid is evenly folded through the mixture.
Any unmixed liquid will cause the sponge to be held down where the liquid lies.
Swiss rolls
The sponge mixture must be evenly distributed. A better result will be achieved if
the mixture is poured along the tin and the tin tilted to allow the mixture to run to the
corners, rather than spreading the mixture.
While the roll is baking, sprinkle a little crystal sugar onto the sheet of greaseproof
paper larger than the Swiss roll tin. Soften the jam to make it easy to spread.
Immediately the roll comes from the oven, turn it onto the prepared paper and quickly
spread the jam right out to the corners. Make the first part of the rolling process a
tight tuck then use the greaseproof paper to help you handle the hot sponge.
It is essential the sponge is rolled quickly and that the sponge is not over cooked or
the roll will crack.
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