Baking and Pastry - Sponge Cakes

Sponge cakes are made from the three ingredients no baker can do without-eggs, sugar and flour. The basic ratio is 12-12-12. That would be twelve eggs, twelve ounces of flour and twelve ounces of sugar. Some sponge cakes also have a little melted butter.
Classically-made sponge cakes (Genoise in French) do not contain baking powder or baking soda. Their volume and light texture are created from the air that is whipped into the eggs. Today we made two different types of sponge cakes using two different methods. The first was an almond sponge cake using the chiffon method. The eggs are separated and whipped separately then folded together along with the flour and almond paste. The second cake we made was a chocolate sponge using the warm foaming method in which you first heat the sugar and eggs togetherer (low heat so the eggs don't cook) on the stove over simmering water just until the sugar has dissolved. This improves the emulsifying properties of the eggs. Then you whip them at high speed until they reach their maximum volume. The flour and cocoa powder is folded in along with little melted butter.

Lastly, we made a butter cream frosting. I now, unfortunately, know how much butter is in this frosting. It didn't stop me from eating a few spoonfuls of it though. It tasted like it's name and was heavenly. We
scaled out all the ingredients for a carrot cake that we will make and decorate tomorrow. We will also use the almond sponge to make a roulade and then decorate the chocolate cake. I can't wait. The butter cream is waiting for me.

Goodnight.