https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Classic_sponge_mixesClassic sponge mixes - Revision history2026-04-05T18:00:59ZRevision history for this page on the wikiMediaWiki 1.45.1https://bradnor.ddns.net/bradnorwiki/index.php?title=Classic_sponge_mixes&diff=9385&oldid=prevCh at 13:19, 3 December 20232023-12-03T13:19:45Z<p></p>
<p><b>New page</b></p><div>[[Bread|&lArr; Bread & Baking]] <br />
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These are here some classic sponge mixes from French patisserie and elsewhere for cakes and desserts.<br />
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Biscuit is the base mix for advocaat cake and other sponge cakes.</br><br />
Joconde sponge contains ground almonds and can be used to make layered cakes.</br><br />
Genoese sponge has no added egg whites so is a little denser.</br><br />
Victoria is the classic British sponge using self-raising flour<br />
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==Biscuit==<br />
;Ingredients<br />
:120g plain flour<br />
:30g cornstarch<br />
:5g baking powder<br />
:5 eggs, separated<br />
:150g sugar<br />
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;Method<br />
#Sift the flour with the cornstarch and baking powder<br />
#Whisk the egg whites till they hold a soft peak<br />
#Meanwhile, whisk the egg yolks with 50g of the sugar. <br />
#Add the remaining sugar to the egg whites and whip until firm and glossy<br />
#Continue to whisk egg yolks to pale and thick<br />
#Add the beaten egg whites to the egg yolk mix and gently fold in with a spatula.<br />
#Gradually fold in the dry ingredients till smooth.<br />
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<small>''Patisserie'' Christophe Felder</small><br />
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==Joconde==<br />
;Ingredients<br />
:185g icing sugar<br />
:185g ground almonds<br />
:5 eggs (250g), plus 5 egg whites (150g)<br />
:25g caster sugar<br />
:40g butter, melted and cooled<br />
:50g plain flour<br />
<br />
;Method<br />
#Sift the icing sugar and ground almonds together in a bowl, add the whole eggs and whisk to a ribbon consistency - about 12 minutes. <br />
#Separately whisk the egg whites to soft peaks then whisk in the caster sugar the it forms firm peaks.<br />
#Carefully fold in the cooled, melted butter into the whole eggs mixture, followed by the flour. Add ⅓ of the egg whites and gently mix till evenly combined. Delicately fold in the rest of the whites - don't overwork.<br />
#Spread on a lined baking sheet to a depth of 3-5 mm and bake immediately for 4-5 minutes at 200℃ until the sponge is just firm to he touch. Slide out on its paper and cool on a wire rack.<br />
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<small>''Desserts'' Michel Roux</small><br />
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==Genoese==<br />
;Ingredients<br />
:125g plain flour<br />
:4 eggs, at room temperature<br />
:125g caster sugar<br />
:30g butter, melted and cooled to tepid<br />
<br />
;Method<br />
#Whisk the eggs and sugar together in bowl. Continue to whisk until the mixture leaves a ribbon trail as you lift the whisk - 12 minutes by hand, less with a machine.<br />
#Shower in the flour and delicately fold into the mixture using rubber spatula. <br />
#Add the melted butter and fold in carefully - do not overwork.<br />
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<small>''Desserts'' Michel Roux</small><br />
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==Victoria sponge==<br />
;Ingredients<br />
:175g butter<br />
:175g caster sugar<br />
:3 eggs, beaten<br />
:175g self-raising flour<br />
<br />
;Method<br />
#Cream together the butter and sugar with a whisk until light and fluffy.<br />
#Add the eggs a little at a time, beating well after each addition.<br />
#Sift in and lightly fold in half the flour with a spatula. Lightly fold in the rest of the flour.<br />
#To make a Victoria Sandwich sponge divide the mixture over two 20cm greased sandwich tins lined with greaseproof paper. Bake for 20 minutes at 190℃ till well risen and firm to the touch. Turn onto a wire rack to cool. Make a sandwich with [[Basic Patisserie recipes#Butter cream|butter cream]] or with whipped double cream and raspberry or strawberry jam. <br />
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<small>''Good Housekeeping step-by-step Cook Book'' Good Housekeeping</small></div>Ch