Does anybody know any cake or biscuit recipes that don need flour?
Hiya Boo, Chocolate Sponge Cake Recipe The beauty of a sponge cake is that you only need the most basic of ingredients. The tricky part is to make a sponge with good volume, for while a butter cake relies on baking powder to do this job, a sponge cake relies solely on the beaten egg. When I consulted ‘The Oxford Companion to Food’ on this subject Alan Davidson aptly explains that a good sponge “starts with prolonged whisking of eggs and sugar which incorporates air, distributing it through the mixture as tiny bubbles. During baking the air expands, leavening the mixture with a network of little holes surrounded by walls of coagulated egg proteins; hence the name ‘sponge cake’.” This explanation tells us how important technique is and that once you have perfected the beating of the yolks and whites to full volume and then are able to add the two together without deflating the batter, you will produce a perfect sponge cake each and every time. Now, this chocolate sponge cake is a little
