Comments on
BASIC SPONGE CAKE
calindra @cook_3157061
Typically Sponge Cakes you'd fold your whites in your yoke and flour mixture. The more you play or in this case fold dry/heavy ingredients you lose the volume of your white mixture. However this recipe has good flavor. It uses an awful amount of eggs for only yielding one single layer 8" round. Which in turn made it chewy but had lots of aeration holes.
