Ingredients
For the Sponge Cake:









For the Cake:









Instructions
Step 1
Making the Sponge Cake:
Step 2
Forming the Cakes:
Servings
Equipment
Ensure you have at least one large mixing bowl and a smaller one. Stainless steel works best for maintaining even temperatures.
A stand mixer or hand mixer saves time and thoroughly blends your ingredients.



Choose a size that accommodates the batter without overflowing. Non-stick varieties ease the cleaning process.



A rolling pin helps to crush the baked sponge cake into fine crumbs. Alternatively, you can use your hands.

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
Chilling the cakes is key, so ensure your fridge has enough space for the tray.

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Variations
Faq
- How can I prevent my sponge cake from being too dense?
Make sure you thoroughly beat the butter and sugar before adding the eggs. Proper mixing ensures air is incorporated into your batter.
- Can I use a hand mixer instead of a stand mixer?
Absolutely! A hand mixer works just as well. Just make sure to mix until all ingredients are well-incorporated.
- What is the best way to crumble the sponge cake?
Use a food processor for even crumbs, or break the cake into pieces and rub it between your palms for a finer texture.
- Do I need to refrigerate the cakes immediately after making them?
Yes, refrigerating helps the cakes to set and hold their shape. If you're in a hurry, you can also freeze them for a shorter period.
- Can I add other ingredients to the cake mixture?
Of course! You can mix in chopped nuts, dried fruits, or even some chocolate chips for added texture and flavor.
- How long do these crumb cakes last?
Stored in an airtight container in the refrigerator, they can last up to a week. You can also freeze them for up to three months.