CAKES: FOAMING METHOD
[Sponge cake & Variations]
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com
Ratio Formula
1 Part Eggs: 1 Part Sugar : 1 Part Flour : 1 Part Fat
YIELD: 225 grams
  • Flour           [ 56 g ]
  • Fat              [ 56 g ]
  • Sugar          [ 56 g ]
  • Eggs           [ 56 g ]
  • Salt             [ 1/4 tsp. ]
  • Optional Baking Powder [ 1/2 tsp. ]
(x 2) YIELD: 450 grams
  • Flour           [ 112 g ]
  • Fat              [ 112 g ]
  • Sugar          [ 112 g ]
  • Eggs           [ 112 g ]
  • Salt             [ 1/2 tsp. ]
  • Optional Baking Powder [ 1 tsp. ]
(x 4) YIELD: 900 grams
  • Flour           [ 224 g ]
  • Fat              [ 224 g ]
  • Sugar          [ 224 g ]
  • Eggs           [ 224 g ]
  • Salt             [ 1 tsp. ]
  • Optional Baking Powder [ 2 tsp. ]

tECHNIQUE

Comments
  • Key Concept:  Incorporation of air into sugar-egg mixture.  Volume increase by three is a necessity to structure and texture characteristics.
  • Ratio Formula: Similar Ratio to Cakes developed using the Creaming Method.
  • Mixing Tools [Hand]:  Large bowl (promoting aeration), Whisk, Flat Rubber Spatula or Wooden Spoon.
  • Mixing Tools [Machine]: Hand-Held or Standard Mixer with whisk and paddle attachments.
  • Mixing Method [Foaming]: Whisking sugar and eggs [sugar is uniformly distributed, increase in volume, bright and pale colour].
  • Mixing Method [Wet Ingredients]:  Either added before or in-between dry ingredients.  Apply folded technique to prevent air loss.
  • Mixing Method [Dry Ingredients]:  Sifting is ideal. Folded / Stirred / Paddled into batter; not whisked or mixed.
  • Mixing Method [Fat]: Liquid state is easier to incorporate.
  • Mixing Method [Leavener - Optional]: Not Required; Aeration in the sugar-egg mixture.
  1. Preheat Oven & Prepare baking pans with greasing agent (if applicable).
  2. In a mixing bowl, add sugar and eggs and start beating [medium-high level] until volume increase of three.
  3. While mixing, prepare fat into liquid state (if required).
  4. Once eggs have increased in volume by three, slowly fold in dry [in4 parts] and wet [in 3 parts] ingredients.
  5. Mix until uniformly distributed and thoroughly incorporated.
Comments
  • Eggs:  Any Temperature.  Warm preferred to dissolve sugar (using a water-bath).
  • Flour: 7-9% Protein content. AP flour is cost-effective. Cake/Pastry flour is ideal.
  • Fat Ratio Variations: 0 to 1.
  • Fat: Should be at liquid state.
  • Fat: Butter is preferred for flavour.  Shortening / Lard has less water content.
  • Shortening / Lard: Fat = 2 Parts
  • Butter: Fat = 1 Part (contains 20% water)
  • Liquid Options:  Milk (2% - 3.5%).
  • Mixing [Non-Dry]: Vigorous; Whisk.
  • Mixing [Dry]: Gentle; Fold/paddle.
Storage
  • Batter can be used immediately
  • Batter can be used within 1-2 days, covered with film-wrap to prevent skin formation and store in refrigerator.
  • Batter should not be frozen.

Cooking
  • Oven Temperature: 350°F
  • Baking Test:  Knife or Toothpick; clean removal.
  • Rest: 5 minutes minimum.
  • Cooling: Elevated Rack.
  • Storage: Fridge for maximum 5 days. 
Notes
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