Quick solution, fill the holes with buttercream. Why do I have giant holes and tunnels in a cake? This is usually caused by over-mixing.The grainy meringue will make your cake dry. When meringue is overmixed it becomes grainy. Stop the mixer a few times while whipping meringue and test if a stiff peak is formed. My sponge cake is dry, why? Over-beaten egg whites.It can also mean that cake wasn’t baked long enough. My sponge cake didn’t rise, what happened? Check the raising agent expiration date.Stirring instead of folding the batter at the last stage of mixing.

Why is my sponge cake dense? Sugar crystals were not completely dissolved.

You can freeze a sponge cake up to 3 months.

Can I freeze sponge cake? Freeze sponge cake right after it cools, tightly wrapped in a food plastic wrap.And unfilled sponge cake keeps at room temperature for 2-3 days. How long does sponge cake last? Store cake in an airtight container, in the fridge for 5 – 6 days.Next, you can beat in Vanilla Extract and continue beating for 2 minutes, until the mixture becomes very light in color and aerated (steps 6-8). With the addition of water, the mixture will become thinner (step 5). I’m using warm water to make sure all of the sugar crystals are completely dissolved. Scrape the bowl a few times to ensure the mixture is homogeneous. And gradually, slowly in one continuous pour beat in warm water. Then pour warm water into a measuring cup. Slowly in one continuous pour beat in oil on low to medium speed. BEAT IN OILĪfter you reach the ribbon stage it’s time to add oil. Beat until mixture reaches the ribbon stage (steps 1-2). Scrapping the bowl a few times to ensure egg yolks are thoroughly blended in. Beat on medium-high speed till pale in color and doubled in volume. Into a bowl add egg yolks and remaining granulated sugar. It should hold its shape for a few moments, slowly disappearing, blending into the mixture. It is reached when batter lifted up with a whisk, spoon, or spatula falls back down into a bowl slowly forming a ribbon. Ribbon stage is a baking term that refers to batter consistency.

WHAT IS RIBBON STAGE – EGG YOLKS AND SUGAR

8x8 vanilla cake recipe