When making a sponge cake are new eggs best?

While using fresh eggs is generally recommended for baking, it's not strictly necessary for sponge cakes that new eggs are the best.

Here's why:

* Age doesn't significantly affect sponge cake texture: Unlike other baking applications where egg whites need to whip into stiff peaks, sponge cakes rely on the airy texture created by the egg yolks and sugar. This texture is primarily dependent on proper whipping and the incorporation of air, not the age of the eggs.

* Older eggs can actually be beneficial: Older eggs have a higher pH, which makes them easier to whip into a stable foam. This can actually contribute to a lighter and airier sponge cake.

However, there are some things to consider:

* Fresh eggs offer a richer flavor: This might be noticeable in a sponge cake, but it's subjective.

* The quality of the eggs matters more than their age: Choose eggs from a reliable source and ensure they are stored correctly.

In conclusion: While fresh eggs are generally preferred for baking, they are not absolutely necessary for sponge cakes. Using older eggs might even result in a slightly lighter texture. The most important factor is the quality of the eggs and proper whipping technique.