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Tips on cooling sponge cake(5 Posts)
I am feeling a bit out of my depth!
My daughter needs to produce a Victoria Sponge in 55 minutes for part of her GCSE Food Technology. She has had a practice run tonight and I was amazed at what she could do! In particular, the patience she had with beating the cream till it was spreadable!
Anyway, my request is this- do you have any tips to cool the sponges as quickly as possible, as tonight the beautiful cream slid off once the cakes were sandwiched together. I'm guessing because there was too much heat
Any help or advice greatly received, folks.
We might have a go at buttercream tomorrow night, before the big day on Thursday. I worry the same thing might happen, though....
If it’s soon, pop it outside the window - cover loosely with a carrier bag
Cakes need to be really cold before you can ice them....you can speed it up if you get them out the tin as soon as they come out the oven BUT they are really delicate at that point and might break...
A couple of thoughts - make a smaller cake - the smaller it is the faster it cools
If she's planning on making one cake, halving it and then sandwiching it then she would be better splitting the mix between two tins instead to speed up both the cooking and cooling process
Something she could do is give the cake 10mins to cool once it's out the oven then wrap it gently and put it in the freezer for 15 mins before icing
Thank you, yes it needs to be one big cake and tonight we did two half size sponges to sandwich together.
At school she won't have access to a window...
We turned them out of the tins immediately from the oven but they still took too long to cool.
I'm not really sure where I'm going with this as I don't know if she will can access a freezer either...
If she won’t have access to a fridge to chill it down quickly, then air circulation around the cake is key. Are you using a wire cooling rack? And can you raise it slightly so there is more air circulation around it?
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