Baking Pans for Sponge Cake

on

The sponge cake batter should be divided into prepared pans and baked immediately or the air bubbles will start to break.  Pans should be buttered and floured using a combination of four parts melted butter to one part flour, by volume.  By brushing this mixture on the pans you only have to handle them once.  With some lighter mixture, such as two-way or chiffon, it is advantageous to butter and flour only the bottom of the pan or line it with a circle of baking paper, allowing the sponge to stick to the sides and thereby preventing it from shrinking as it bakes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s