A perfect sponge depends on three factors: egg temperature, folding technique, and oven precision. Eggs at room temperature whip to four times their volume; cold eggs barely double. Fold gently with a spatula in figure-eight motion to preserve air bubbles. Bake at exactly 175C — most home ovens run 10-15 degrees off, so calibrate with an oven thermometer. The classic test: a clean toothpick and a sponge that springs back when pressed lightly. Master these three, and every sponge will be perfect.
— Curated by EatNTreat Baking Studio