A Conversation for Peer Review

A87924108 - Classic Sandwich and Sponge Cakes

Post 21


smiley - cakeOK, I've tweaked the paragraph describing sandwich cakes to make it clear that they normally contain the same amounts of fat, flour and sugar. (Predictably, you can find exceptions!)

smiley - cake I've also added a bit to describe a couple of marbled cakes that use the sandwich cake proportions, but are made in one tin, instead of two sandwiched together.

smiley - cake I haven't used the word 'batter'. For me, batter means pancakes and dough means bread.

A87924108 - Classic Sandwich and Sponge Cakes

Post 22

Dmitri Gheorgheni

smiley - ok That's clear and informative!

'Mixture' works fine, I think - this way, anybody on the planet who reads English would be able to bake a cake based on your instructions. smiley - laugh I think that's what we're trying for.

A87924108 - Classic Sandwich and Sponge Cakes

Post 23

You can call me TC

Page turner:
Entry: Classic Sandwich and Sponge Cakes - A87924108
Author: minorvogonpoet - U3099090

This entry is so perfectly written now, that I hesitate to add anything, but I would still at least give the option of adding a little liquid after the flour, if the mixture is too stiff. Is the "dropping consistency" no longer a thing? Also, a liquid can also add a flavour, like in your marble cake suggestion, with lemon or orange juice, coffee or even a liqueur or white wine.

If, for example, you mix all the ingredients in a food processor, which is quite acceptable in my books, you can get added fluffiness by separating the eggs and whisking the whites and folding this in later. Replacing a small proportion of the flour with cornflour also gives a finer texture. This was dealt with recently on another PR thread, I think.

The choice of creaming with an electric whisk or food processor is also interesting with regard to the creaming method. I have used both, but I would say that if you have both, the electric hand mixer/whisk is the better option, because in the creaming stage, you are trying to beat in as much air as possible into the mixture - the food processor just softens and homogenises without actually beating or whisking. At school we only had wooden spoons and large bowls and had to beat till our arms were aching - very Mrs Beeton!

A87924108 - Classic Sandwich and Sponge Cakes

Post 24


I too started cooking when we had to beat the sugar and butter by hand, and I learnt that you absolutely had to fold the flour in gently. I was shocked when I found a recipe that suggested you put all the ingredients together in a food processor and pressed a button! It does work, though you might be right in thinking you lose some quality. smiley - smiley

My old Good Housekeeping Book talks about adding a little milk or water to make a dropping consistency, but I have only found this in more recent recipes where it enables the cook to add flavourings.

Looking through my recipes, I have found some where the eggs are separated, the yolks being beaten and the whites whisked. I think this is required where there's a risk the cake won't rise adequately - eg if other ingredients are added.

I've also found some recipes that substitute cornflour for some of the flour. I've got a Christmas cake recipe where semolina is used, presumably because that gives a fine texture too.

I've added these possibilities but I don't want the entry to get too complicated!smiley - headhurts

A87924108 - Classic Sandwich and Sponge Cakes

Post 25

Dmitri Gheorgheni

I think you're wise, MVP. smiley - hug Let's not scare off novice cooks. smiley - winkeye

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A87924108 - Classic Sandwich and Sponge Cakes

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