Spongecake turned out to be pretty dense? How can I make it less dense?
(First post on this subreddit, yippee!)
Hi all, I made a berry Chantilly cake for the first time to celebrate my dad’s birthday yesterday! While the overall cake turned out looking great and tasting just as good, we all noted that the spongecake was a bit dense.
My first question is, are sponge cakes supposed to be super dense? I haven’t had one in a while so I can’t really remember.
Two, is it the recipe, or what should I do to make it more light and airy?
Three, how can I better fold the flour, baking powder, and cornstarch into the meringue without worrying about losing the airiness?
And finally the last question, what would be the right amount of cocoa powder to make this a chocolate spongecake for next time? 👀
Here’s the recipe I used for review!
8 eggs
1 1/2 cups granulated sugar
1 tsp vanilla extract
1 1/2 cups all purpose flour
2 tsp baking powder
2 tsp cornstarch
Preheat oven to 350 F and line two cake pans with parchment paper. Beat 8 eggs in a stand mixer on high speed until foamy, then slowly add in the granulated sugar as you continue to keep the stand mixer on high speed. Once the eggs and sugar become mix becomes light and airy, beat in the vanilla extract. Sift the flour, cornstarch, and baking powder in a separate bowl, then gently fold the dry ingredients into the eggs and sugar mix using a large whisk. Pour the batter into the cake pans and bake for 20 minutes. Let the cakes cool completely or sit overnight to reduce the egg smell.
Any and all tips would be greatly appreciated!