Reviewed: Apr. 20, 2009

i have the same recipe and have made this sponge cake numerous times for a couple restaurants. its a sponge cake they don't need any baking powder at all the eggss should be beaten at room temperature and sift the flour,very little at the time and one should be able to get a nice fluffy sponge cake

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Reviewer:

ernesto

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Reviewed: Mar. 22, 2008

I should have listened to the first reviewer, but the second reviewer made me think it would still be worth a try. DON'T DO IT! I, too, made this as a special request (my fiance loves this cake). Although, it was edible, the lack of a rising agent makes it hard too handle. It really looks like two giant pancakes and there is no way to cut between the layers. Find another recipe or decide to add baking powder.

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DLS77

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Reviewed: Nov. 29, 2006

A great sponge cake recipe! As another user noted, there is no rising agent . . . it's sponge cake, there isn't supposed to be a rising agent. It's a rich, heavy cake. It's not supposed to rise. Great recipe! A huge hit with the hubby!

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Reviewer:

HEATHERCHUPPA

Cooking Level: Expert

Living In: Valleyview, Alberta, Canada

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Reviewed: Nov. 15, 2006

I made this cake for a special birthday request. It sounded really good but you may need to double check the recipe since there is now raising agent. The cake did not rise, I assume it needs baking powder. I was very disappointed.

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