Chef Paty Zamarripa
Photograph: Hotel ChelseaTake It Steady
To make the perfect sponge cake, the most critical step is whipping the egg whites. Room-temperature egg whites are more elastic, which helps trap air more effectively. Always whip at medium-low speed. Don’t rush the process; incorporating air gradually ensures uniform bubble sizes. If you whip at high speed, you’ll get uneven bubbles, and during baking, the larger ones will burst, causing the smaller ones to collapse as well.
Add Dry Ingredients
If you don’t have a bowl cover or pouring shield, before adding dry ingredients, stop the mixer and cover the bowl with plastic wrap, leaving a small opening to pour in the dry mix. This trick prevents the dry ingredients from puffing out of the bowl. Add them gradually on low speed. Be careful not to overmix once the flour is in, as over-developing gluten will yield a dry, tough sponge.
Frosting Tips for a Smooth Finish
For smooth and creamy frosting, make sure your butter and cream cheese are at room temperature. If you’re short on time, gently heat the butter and cream cheese with a kitchen torch, moving it evenly around the bowl. This softens the mixture just enough without melting it.
Perfectly Whipped Cream for Decorating
If you love decorating with whipped cream, chill the mixer bowl with the cream in the fridge for about 30 minutes before whipping. This keeps the cream cold for longer, helping it whip faster and hold its structure without breaking.
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