Don’t be tempted to skip the parchment paper. It will ensure that the cake doesn’t stick to the pans and will make it easy to remove.
You can also buy and use a double boiler, which similarly nests two saucepans.
To separate your eggs, crack them all into a bowl first. Then, scoop up the egg yolks one at a time and separate your fingers so the white falls back into the bowl.
Be sure to use spotlessly clean beaters and a bowl. If there’s any trace of grease or fat, your egg whites won’t form peaks. Make sure that no egg yolks mix in with your egg whites, either.
To fold in a mixture, simply use a spatula and a light hand to gently combine a lighter mixture into a heavier one. Avoid stirring, or you’ll lose the volume of the lighter mixture. Instead, rotate your wrist when combining substances.
If you used sheets, lay out a few kitchen towels and dust them with the powdered/confectioner’s sugar. Immediately flip the hot cakes onto the dusted towels. Dust the top of the cakes with more powdered/confectioner’s sugar and then roll up the cakes in the towels. Let them cool for at least an hour. Unroll them before filling.
Try making a Buche de Noel. Take your prepared sponge cake made in a sheet pan and fill with your choice of chocolate, chestnut, coffee, or cream cheese fillings. Roll it up and cover with a frosting of your choice (typically, a chocolate). Decorate the rolled up cake to look like a Yule log by adding meringue mushrooms, holly, and sugared cranberries. Dust with powdered sugar. Try making a Victoria Sponge. Place one of your sponge cakes made in the cake pan onto your serving plate. Spread raspberry jam overtop or scatter with fresh berries. Dollop whipped cream or buttercream over the jam or fruit and spread. Stack the other sponge cake on top of the fruit and cream, then dust with powdered/confectioner’s sugar and serve. [5] X Research source
To fold in a mixture, simply use a spatula and a light hand to gently combine a lighter mixture into a heavier one. Avoid stirring, or you’ll lose the volume of the lighter mixture. Instead, rotate your wrist when combining substances.
To let the cake easily cool upside down, try setting the pan upside down over a bottle inserted in the center of the pan.
