Most important thing is how we mix. If we mix too long time, the cake will become too light, then it will raise very high and will sink in middle. If the mixing not enough, it will cannot raise and become hard.

Another thing is, after adding butter, cannot mix to long time, because it will getting more heavier as long as we mix. Beside that, no water or any fresh fruits added inside the sponge cake. It will become like ‘kuih’ at bottom, because sponge cake no need too much of water, other ingredients had contain water, like eggs. This is from my own experiences.

Baking temperature also a important element. If we set the temperature too low, the cake will cook very slowly and the water will sink into bottom, the cake will become very dry. If temperature too high, the skin will cook very fast, but inside cannot cook.

Tags: Cakes