Lemon sponge
I'm in the process of making a lemon sponge cake for my mother. I have a good feeling about this cake. I have the feeling that it's going to be awesome. Or is that a sick feeling, from licking the bowl? I can't tell.
I think the lemon juice made the egg whites stiffer, because when I folded in the dry ingredients the cake mixture seemed to EXPAND rather than deflate. Considering what the cream of tartar is supposed to do, I'm not surprised. I'm a little concerned that the cake will rise up and take over the oven, but I am hoping that it will be a good little cake and not.
I'll edit this post later, to tell you how it all turned out.
EDIT #1: The oven flame went out. Silly oven. >_< It still hasn't deflated, so I'll relight the oven and try again.
EDIT #2: The sponge is officially a DISASTER! It must have been a sick feeling after all (that, or my feeling was wrong. I think a bit of both). It tastes okay, though.
EDIT #3: Mmm, lemon icing. The cake tasted nice. However, it was a double-concave shape, which is disturbing.
Conclusion: I am going to try again with the cake, to see whether it was the lemon juice or the oven going out that stuffed it up. Does anyone know whether, if you have a sponge cake with an added liquid in it, you put it on a higher heat or cook it for longer?
I think the lemon juice made the egg whites stiffer, because when I folded in the dry ingredients the cake mixture seemed to EXPAND rather than deflate. Considering what the cream of tartar is supposed to do, I'm not surprised. I'm a little concerned that the cake will rise up and take over the oven, but I am hoping that it will be a good little cake and not.
I'll edit this post later, to tell you how it all turned out.
EDIT #1: The oven flame went out. Silly oven. >_< It still hasn't deflated, so I'll relight the oven and try again.
EDIT #2: The sponge is officially a DISASTER! It must have been a sick feeling after all (that, or my feeling was wrong. I think a bit of both). It tastes okay, though.
EDIT #3: Mmm, lemon icing. The cake tasted nice. However, it was a double-concave shape, which is disturbing.
Conclusion: I am going to try again with the cake, to see whether it was the lemon juice or the oven going out that stuffed it up. Does anyone know whether, if you have a sponge cake with an added liquid in it, you put it on a higher heat or cook it for longer?