Emulsified sponge cake

Recently i tried few recipes from some cookbooks and all of my cakes sunk in the middel after cooling down

Any kind soul out there care to share a full proof recipe for Emulsified sponge cake with me

hi applemint_jackie

I have also come across the custard layer when baking butter cakes and have also asked my instructor before. Your butter should not be to soft. There is also a post here in the forum, here is the link
http://mycakedecoclub.forumotion.net/help-in-the-kitchen-f17/custard-layer-in-rich-butter-cake-what-s-the-problem-t1078.htm

hope it helps

No one ?

Jennifer, I'm not too sure what emulsified sponge cake is?

Maybe you can elaborate on recipe and method, baking time/temp etc; that way it's easier for people to pinpoint what went wrong and how to help you fix it. That could be why not too many people have responded to your query.

Hi Jennifer,

Emulsified sponge cake meaning using improver like SP or Ovalette?

I usually use 1 teaspoon to the spongecake recipe.

Jennifer,

I've use ovalette in sponge cakes before but mainly in steamed cakes. For baked cakes, I prefer sponge mixes . They are easy to use.Just follow the recipe on the box. Never fail before. One down side is you cannot adjust the sugar content.May be you can try it out.

Sunker emulsified sponge cake could be due to the collapse of batter especially when the melted butter is folded too much at the end. Butter is animal fat which is heavy compared to vegetable oil (which we use in chiffon cake) so the folding of melted butter should be done very lightly and carefully. The other possibility is, the whipping of eggs, sugar and emulsifier at the begining stage is not enough to reach a specific gravity of SG = 0.25 before flour is adding in. After the addition of flour, SG should be about 0.38 while SG after addition of melted butter should be 0.4 - 0.45.

SG stands for specific gravity and can be explained as below (I actually dunno how to explain in words so a formula is easier).

SG = (Weight of a liquid of X volume) / (Weight of water of X volume)

i.e. it is a ratio of the weight of a liquid as compared to the weight of water of the same volume.

I know this can be really confusing but in order to be as near to success as possible, a bit of measurement will save the trouble of having sunken sponge cakes.

Wah Jo so scientific!! How do you actually measure the SG though? Is there a gadget to use?

For sponge cakes (genoise) I find that if I fold in a bit of the beaten egg mixture into the melted butter first it helps to avoid too much collapse of the whisked egg. The egg mixture lightens the butter and makes it closer to the consistency of the egg mixture so it's easier to fold in.