Adding Volume

• The primary ingredients in sponge cake are eggs, and the key to a fluffy end product is to beat them in a way that adds volume to the cake batter. This should be done before the flour is added to the batter. In traditional sponge cakes, the sugar and eggs are beaten together for at least five minutes until the mixture is pale and three times the original volume. In dry sponge cakes such as genoise, in which no liquids are added, the eggs and sugar are beaten in a bowl over hot water to create more volume. Not beating the eggs enough can lead to a gummy cake. Also, if the sugar is not well incorporated, it can caramelize and leave the outer surfaces crunchy.

Mixing Ingredients

• Sift dry ingredients such as flour, leavening agents, salt and cocoa before adding them to a sponge cake batter. To retain the delicate structure of the beaten eggs, fold in the dry ingredients gently. Don't over mix the batter, because this will cause the gluten in the flour to react more, creating a stiff, hard cake instead of a light, airy one. The batter should be mixed just until the ingredients are incorporated, not a moment more, otherwise the texture can go from springy to sticky.

Oven Temperature

• Once your perfectly prepared sponge cake batter is ready to be baked, it's important that you set the oven to the right temperature. Ovens can vary greatly, so you might consider using a thermometer. If the oven runs hot, you risk cooking the cake too quickly, and this can leave the top over cooked and crunchy while the rest of the cake remains under cooked and gummy. Don't open the door opened before the cake is finished baking, because this will make the cake fall and change the texture from light and airy to dense.

Other Considerations

• Baking a sponge cake requires precision. Measure all your ingredients before you start the mixing process, and prepare your pans before you crack your first egg. Remember to set the oven, so that it has time to preheat. Once you take the cake out of the oven, be sure to let it cool before you try to cut into it or remove it from the pan. Make sure you have enough time on your hands when you plan to bake a sponge cake. This is one cake that shouldn't be rushed.