Im in several cake classes this semester
so far though half of my spongecakes made in class dont turn out right
I think its because the teachers recipes suck or our flour is too weak.
So ive been experimenting at home with variations on the recipes in order to find the perfect moist and light cake
So far, ive had 4 failures and 2 successes
the two successes im not sure i would classify as cake though
They both fell a lot after they came out of the oven like as if they were souffles, but i really liked how moist they were.
the first fallen souffle i made had the crumb of a poundcake, but was lighter than one; while the second success has the texture of a chiffon cake but is much more moist; some spots are a bit crunchy indicating i didnt fully fold in all of the flour but i still count it as a success since it was moist and very light.
Next time i try makign it ill redo what i did with the chiffon like cake except ill try folding in 3 or 4 batches rather than just one.
Heres the recipe i used for the lasted success incase anyone wants to try it out
5 eggs seperated
3 oz by weight cake flour
2 oz by weight granulated sugar
4 oz stick unsalted butter
vanilla to taste