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