Making Basic Sponge

8 March 2011

 

Today we learned how to make a basic sponge and how to calculate the cost of each amount product used, using a cost sheet. We also learned a whisking technique. Prepare before hand (mise on place) all the ingredients that will be required for the recipe so that you can work faster and more efficiently when time is of the essence. Make sure all utensils equipment and hands are clean before starting. Always use a large mixing bowl when whisking so that you can work the eggs faster to whisk more air inside.

Food Products Needed

Ingredients	Quantity	Cost
Eggs	2 each	R 2.33
Caster Sugar	50g	R 0.38
Instant Coffee Powder	15g	R 0.59
Flour	35g	R 0.28

Equipment Needed

3 Ramekins

Mixing bowls

Shot glass for measurement

Teaspoon for measurement

Sieve

Balloon whisk

Bain Marie

Wooden spoon for folding

Method of Preparation

1.         Switch oven on 180 degrees

2.         Whisk (balloon whisk) the eggs and half of the sugar till it reached soft ribbon

3.         Add the remaining sugar and whisk until full ribbon stage is reached

4.         Fold in the flour little by little with a wooden spoon being careful not

to remove the air from the mixture.

5.            Dissolve the instant powder coffee in a little bit of warm water and fold into

mixture

6.         Coat the ramekins with butter and flour

7.         Pour mixture into ramekins until 3/4 full

8.         Bake until mixture pulls away from the edges of the ramekin

Chef Tips

• When using normal sugar only use 35g to get a lighter result.
• Always make sure the oven shelf is in the middle of the oven for even baking.
• Use butter and coat the butter with flower to form a layer on the outside and stop it from sticking to the ramekin.
• You do not need to dissolve the instant coffee powder before adding to the mixture. It just gives a more even texture.