Classic sponge mixes

⇐ Bread & Baking

These are here some classic sponge mixes from French patisserie and elsewhere for cakes and desserts.

Biscuit is the base mix for advocaat cake and other sponge cakes.
Joconde sponge contains ground almonds and can be used to make layered cakes.
Genoese sponge has no added egg whites so is a little denser.
Victoria is the classic British sponge using self-raising flour

Biscuit

Ingredients

120g plain flour

30g cornstarch

5g baking powder

5 eggs, separated

150g sugar

Method

1. Sift the flour with the cornstarch and baking powder
2. Whisk the egg whites till they hold a soft peak
3. Meanwhile, whisk the egg yolks with 50g of the sugar.
4. Add the remaining sugar to the egg whites and whip until firm and glossy
5. Continue to whisk egg yolks to pale and thick
6. Add the beaten egg whites to the egg yolk mix and gently fold in with a spatula.
7. Gradually fold in the dry ingredients till smooth.

Patisserie Christophe Felder

Joconde

Ingredients

185g icing sugar

185g ground almonds

5 eggs (250g), plus 5 egg whites (150g)

25g caster sugar

40g butter, melted and cooled

50g plain flour

Method

1. Sift the icing sugar and ground almonds together in a bowl, add the whole eggs and whisk to a ribbon consistency - about 12 minutes.
2. Separately whisk the egg whites to soft peaks then whisk in the caster sugar the it forms firm peaks.
3. 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.
4. 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.

Desserts Michel Roux

Genoese

Ingredients

125g plain flour

4 eggs, at room temperature

125g caster sugar

30g butter, melted and cooled to tepid

Method

1. 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.
2. Shower in the flour and delicately fold into the mixture using rubber spatula.
3. Add the melted butter and fold in carefully - do not overwork.

Desserts Michel Roux

Victoria sponge

Ingredients

175g butter

175g caster sugar

3 eggs, beaten

175g self-raising flour

Method

1. Cream together the butter and sugar with a whisk until light and fluffy.
2. Add the eggs a little at a time, beating well after each addition.
3. Sift in and lightly fold in half the flour with a spatula. Lightly fold in the rest of the flour.
4. 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 butter cream or with whipped double cream and raspberry or strawberry jam.

Good Housekeeping step-by-step Cook Book Good Housekeeping