Creating lift is very important when it comes to sponge cake-making, and in Eliza Acton’s recipe, it is achieved by whisking eggs and sugar until frothy, before folding in flour mixed with a little ‘carbonate of soda’, and then cold, melted butter.[7]We’d call this a genoise-style...
Now the fiddly bit: brush the edges of the bases with plain water and glue the sides on. Use your finger and thumb to pinch them together, and then crimp them with a crimper tool if you have one. Repeat with all of your shapes and place in the fridge for a few hours to firm up....
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Creating lift is very important when it comes to sponge cake-making, and in Eliza Acton’s recipe, it is achieved by whisking eggs and sugar until frothy, before folding in flour mixed with a little ‘carbonate of soda’, and then cold, melted butter.[7]We’d call this a genoise-style...