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What is the ideal consistency for a sponge cake?

(3 Posts)
shovetheholly Tue 30-Jun-15 11:33:49

I've got a Kenwood chef and I'm experimenting with different ways of making a classic sponge.

I've found the K-beater (in both rubber and non-rubber guises) useless. I can't seem to get enough air into the cake with it to allow it to rise.

So I'm using the big whisk. It's producing a much better rise, but the texture is really, really soft. Almost like a madeira cake. It's very pleasant, but I'm not sure it's 'right'? Advice??

Trurouge Tue 30-Jun-15 14:41:33

Personally I use the same tool as you and get similar results. I've always been under the impression that a sponge should be pretty much what it says on the tin and have a slight spring to it. So long as it's not crumbly I think you're fine wink

shovetheholly Tue 30-Jun-15 16:11:37

I never know how much to beat it! How do you know when it's 'done'? Can you overbeat it?

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