5 Tips So that Sponge Doesn't Get Slack

(bolumeranti.co.id)

The popped sponge looks very beautiful and tempting, it's different with the bantet sponge even though it tastes good, but the appearance is not attractive. Unless you deliberately make the brownies you are looking for, they are really thick, if they expand they will turn into a sponge cake, right?

Do you still remember the banana sponge cake I made ? Hehe.. I also don't understand why the results can be like that, even though I have followed the step-by-step recipe instructions correctly (feeling..), this is actually my first time making sponge cake, at first I thought the way to make it was easy, it's as easy as how to eat it. .but it turns out...fuihhh...difficult easy.

Apart from focusing on the ingredients, so that it tastes good, it turns out to make the sponge so that the shape is perfect, it turns out that it's not only the size and dosage of the ingredients that have to be right, but there are also many "X factors" that affect the success of making sponge cakes.

Learning from mistakes, like a professional (cie...hehe) I'm looking for lots of readings in both articles and neighboring blogs so that next time I want to make sponge cake the results won't disappoint. And it turned out to be true, all the SOPs described in those articles, I didn't do when making them, they deserved to be bullshit.

And for anyone who is making sponge cake for the first time, maybe these tips can help, but if you want to experience failure, it will turn into a ball of cake, don't worry too much... hehe.

1. The material must be at room temperature      

The first thing that must be ensured before making anything, be it cakes, sponges, and so on, is the ingredients needed and their characteristics. I happen to like to store things in the refrigerator, be it butter, eggs, etc., because it's just to keep it neat and tidy. It turns out that if you want to make sponge cake, the ingredients must match the room temperature, aka not hot or cold. This will affect the texture of the sponge later, for example eggs, if you just use it straight out of the refrigerator, it is certain that the sponge will not expand. So it's better to store it first until the temperature returns to normal, a sign that the dew on the egg comes out, then just wipe it off.

This also applies to butter or margarine, once melted, don't pour it directly into the dough, but let it sit for a while until the temperature drops. I thought things like this had no effect, but it turned out to be true, the results were really bad when I did the opposite.

2. The technique of mixing ingredients      

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In the past, when I saw my grandmother making Eid cakes, the flour used to be sifted first, in my heart I said, it's very complicated to use it in a sifter, the flour is also already smooth in texture. It turns out that this also goes into the technique of forming cakes or sponges. Flour with the same fineness intensity will be easier to mix, because even though the flour is already smooth, if you look at it on a micro basis, sometimes there are actually lumps.

It's better before mixing the sponge ingredients, it's a good idea to mix according to the group, dry ingredients with dry ingredients, wet ingredients with wet ingredients, yes, except for eggs and sugar usually like mixing together. The rest, such as flour, baking powder, rotten milk, etc., can all be mixed first, then poured into the wet mixture, rather than being added one by one. And how to enter it also don't rush everything, but have to do it little by little. Likewise, liquid margarine can be added later when all the dough has been mixed, don't put it directly into the flour, for example.

3. Condition of containers and equipment      

In addition to paying attention to the temperature of the ingredients, make sure the tools are clean and dry. If they are clean, maybe you already understand best, how can you make something for your family using a dirty place, right? But don't just wash it, it's still wet, use the container immediately, for example to mix ingredients, even though it's clean, the water left in the container can make the sponge dough tough later. Logically, later the flour could be grainy, yes, the remaining water from the container, maybe this is what makes it tough. So make sure containers and utensils are clean and dry.

4. Burning oven conditions      

Before the dough is put into the oven. It's a good idea to preheat the oven for about 10 or 15 minutes, so that when the dough is input it can start the baking process, compared to when the oven is just turned on, the dough must follow from the initial phase, and this can make the dough go down quickly. and one more thing, don't open the oven lid often, because the air that comes in and out makes the temperature unstable and makes the dough development process disrupted. At the very least, if you have to open the oven door to turn the pan, for example, or check whether the sponge is cooked (usually by piercing the cake with a skewer, and seeing that the dough is still wet or completely dry), it's okay to do it a few times, but the point is not to do it often.

5. Use of developer      

And lastly is the use of developer material, usually SP material is used, which can make the sponge expand perfectly. However, if techniques 1-4 are correct, usually the developer material is not mandatory, but just in case those methods fail, the use of developer material can also help.

Maybe those are some essential tips so that the sponge doesn't stick, which I have concluded from sharing sources, actually there are several others, but at least the 5 steps above can help make the cake that is made look beautiful.

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