Secret To Bouncy Sponge Cake

Baking By madgeowens Updated 23 Feb 2010 , 4:52pm by Ixtli

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madgeowens Posted 12 Dec 2009 , 1:51am
post #1 of 7

I just posted this, and can find it no where...........ugh

I just heard a french pastry chef say he uses 50/50 corn starch and flour to get his sponge cake so you can flip it over like they do on cake boss....and its great to roll in a yule log. Thought I would share with you all.

6 replies
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JanH Posted 12 Dec 2009 , 2:40am
post #2 of 7
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madgeowens Posted 12 Dec 2009 , 3:14am
post #3 of 7

lol ok then

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Coffeegrl Posted 13 Dec 2009 , 5:24pm
post #4 of 7

I'm so happy, I just found an egg free one in one of those links, thank you thank you thank you!! My son's allergic to eggs, can't wait to try it!

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JanH Posted 14 Dec 2009 , 5:33am
post #5 of 7

Hi and Welcome to CC, Coffeegrl. icon_smile.gif

Look forward to seeing pics of your cakes. thumbs_up.gif

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Coffeegrl Posted 14 Dec 2009 , 5:41pm
post #6 of 7

You bet! Sorry I usually do intruduce myself before posting but I'm so buzy with baking and Christmas right now - formal intro's to come and pictures of pic worthy cakes as well!

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Ixtli Posted 23 Feb 2010 , 4:52pm
post #7 of 7

I'm gonna need a sponge cake in a few weeks icon_smile.gif

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