This is such a lovely sponge cake
For this one, I use what’s known as the warm method. It’s a technique where whole eggs and sugar are combined and then gently heated together until the sugar dissolves. What’s great about this method is how it results in a much more stable sponge cake mixture, especially when you compare it to the traditional cold method process. It’s a simple twist that makes all the difference.
Another thing for making these cake layers super light and tender. It’s all in the blend of all-purpose flour and potato starch. It makes the cake’s texture just wonderful. That said using only all-purpose flour or pastry flour is fine too.
Really, it’s this warm-up method that does the heavy lifting, giving you a cake so fluffy and yummy, you’ll want to make it again and again.
Just a simple change, but it really does make a world of difference.
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