The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sponge cake often rubbery and dense..

MattBaker's picture
MattBaker

Sponge cake often rubbery and dense..

My muffins come out perfect every time  but with sponge cakes (I'm making rosewater cupcakes )  so many times they come out hard, dense and rubbery. I know overmixing can create gluten and cause this but there's no way I could be overmixing. 

 Anything else that can cause it? O.o

 

 

semolina_man's picture
semolina_man

What recipe/formula are you using?  Can you post it here?  Can you post photos?   The formula and photos will help people here to make suggestions. 

 

Possibilities: 

- too little liquid

- too little leavening

- too many eggs

- baking time too long

- too much gluten development possibly caused by too much mixing, or (less likely) using flour with too high protein content

- baking temperature too high (how is the color of the cupcakes?) 

ds99303's picture
ds99303

The most common reason for a sponge cake to come out rubbery is baking at too high a temperature. If you think about it, scrambled eggs come out rubbery if they're cooked at too high a temperature. Since sponge cakes contain a high percentage of eggs, it is reasonable to assume that a sponge cake would come out rubbery too. 

Mini Oven's picture
Mini Oven

the temp of an oven with a sponge cake.  She'd set the dial for 300°F  (about 150°C)  and bake.  If it needed more heat, the oven ran cold, and if it came out rubbery, the oven ran hot.

MattBaker's picture
MattBaker

I really must get a better cam...  

 

I actually had it on a lower temp that I usually do. 160c fan oven. 

It's very heavy and dense.  Lack of leavening perhaps? I used up some old plain flour and only added 2 tsp of baking powder for 230g flour. 

 

Another thing I can think of is I used 4 eggs, which weighed around 260g with shells on...  maybe too much egg?

 

 I didn't follow a recipe but then the times I have and it came out a disaster it didn't help. :D

 

Still the rosewater buttercream icing was delicious I've only had it in Turkish delight before.  

 

Mini Oven's picture
Mini Oven

need a better cam, or back up a little bit.  Looks like something my dog puffed out of a stuffed toy.  About the same colour too.  She had a good time with her crumbs.  Parts all over the place.  Anyway... How did you work the eggs?  That's enough eggs to lift the sponge all by itself without the leavening. Maybe too much flour.  Compare to this recipe...  160°C with fan is much warmer than 160°C.  Try this one and really beat the h, e, l , l out of the eggs.

http://m.joyofbaking.com/cakes/SpongeCakeorBiscuit.html

ds99303's picture
ds99303

Personally, I hate forced air or convection type ovens. I think they bake things too quickly and don't allow things like cakes and breads to rise properly before setting and browning.  At work, I always turn the fan function off for approximately 1/3 of the total baking time of whatever I'm baking.  I can't turn it off the entire time because then the heat doesn't come back on.  My oven at home is a just a plain oven with a thermostat and a heating element (no fan and no programming).  Forced air ovens make the temperature act hotter than it really is.  It's like the opposite of windchill.  Since I'm use to Fahrenheit, 160°C. is equal to 320°F.  Add 50°F. to that (the typical adjustment when using convection ovens) and you're really baking at 370°F or 188°C. 

Amy90's picture
Amy90

Hi,

Here is a sponge cake recipe I have used recently. I got it from Delices and Gourmandises. I hope it helps. I will be glad to answer any question you have for the preparation. Anyway, you shouldn’t have any problem. I got it right on my first try. Now it is like one of my specialties :)

Amy