Ive just baked a 3 egg sponge and...........?!
it looks perfect!. I did it in a 13"x9" cake tina dnits light and golden and yum looking! This is just a trail run, when I do the real thing Im doing 2 layers and sandwiching them together with cream and jam!. My question is if I was to use 4 eggs instead in each layer rather than 3 in each!.!.!.would the cake rise higher!?!? or should I do 3 layers of sponge instead!?Www@FoodAQ@Com
Answers:
After all the times you asked about that cake yesterday, thank God it turned out alright!. If you want it to rise a bit more, add extra baking powder to the mix, NOT eggs!.Www@FoodAQ@Com
Don't increase the number of eggs if it looks and TASTES good !.!.!. and I think you'd be better off with a three layer cake, anyway, because then you've got two 'filling' layers instead of just one !.!.!. but what are you going to put on the OUTSIDE of this wondrous dessert!? Sponge cake gets 'stale' very quickly, so you'll need to frost it in something !.!.!. I'd try a marscapone (Italian whipped cream/cheese) frosting and I'd put some of the 'fresh fruit' on top to accompany the jam in the filling!.Www@FoodAQ@Com
I don't recommend adding more, because you will have to bake it longer and then if may not be as moist!. It will be thicker (of course) but probably will not raise any higher (relatively) because there would then be an awful lot of cake to be expanding!. There is only so much it can do! So like most people recommend!.!.!. Just bake another layer to add height!. But if you are on a trial run, what about testing a four-egg mix!? You will then know for sure! Good luck!Www@FoodAQ@Com
You need to keep the weight of the eggs, sugar, butter and flour the same!. So if you add more egg to your mixture you'd need to add more of the other ingredients!. If you add more egg without adding anything else your cake will be dense and not so light and springy!.Www@FoodAQ@Com
Just follow the recipe!. The success is all determined by the weight of the individual ingredients!. If the eggs you used were small then logically speaking the cake would be fine!. If you want a bigger cake you would have to increase the whole mixture!.Www@FoodAQ@Com
You'll be absolutely fine if you stick to the method you're using and up the other quantities to match the eggs!. I did this for a HUGE sponge for my in-laws 50th wedding anniversary!. It worked a treat!.Www@FoodAQ@Com
Stick with what works!.
If you add more egg, you need more flour and fat!. - a bigger tin too, longer and slower to cook!.Www@FoodAQ@Com
If you add more egg, you need more flour and fat!. - a bigger tin too, longer and slower to cook!.Www@FoodAQ@Com
no its the flower that makes it rise higher
and the milk aswell
but 3 layers soud very ummy i think you should do that anyways!Www@FoodAQ@Com
and the milk aswell
but 3 layers soud very ummy i think you should do that anyways!Www@FoodAQ@Com
The cake would be more dense and not rise as much, stick with a sure thing and proven recipe!.!.!.!.!.!.!.!.!.GOOD LUCK!Www@FoodAQ@Com
If it is perfect, don't change it! 3 layers would be fine, but might be hard to eat, unless you are cutting the cake!.Www@FoodAQ@Com
it wont rise higher!. to make it rise more you need a rising agent!. youll have to make 3 layers!.!.!.!.!.!.sounds nice xxWww@FoodAQ@Com
if it turned out good with 3 then why mess with itWww@FoodAQ@Com
try 3 layers of sponge cake
happy baking ?Www@FoodAQ@Com
happy baking ?Www@FoodAQ@Com
how yammy!.!.!.wanna eat badly!!Www@FoodAQ@Com
try using 2 eggsWww@FoodAQ@Com
if you want it to rise just add a little milk!. make sure to fluff more air into it!.!.!. if that didnt help im sorry!Www@FoodAQ@Com