Reverse sponge cake with fresh basil

During the science of cooking class today, we made the reverse sponge cake for the second time. Last week we used vanilla as the only flavoring for the sponge cake. So today we decided to make sponge cakes with three different flavors. One being basil sponge cake and the others were white chocolate- sweet-lime sponge cake and honey cinnamon sponge cake.   I thought of … Continue reading Reverse sponge cake with fresh basil

Reverse sponge cake

During the science of cooking class we made a sponge cake….but with the reverse creaming method. It was so much more easier to prepare than any other method. This method is called reverse creaming method because all the wet ingredients are combined into the dry ingredients. The sponge cake batter was very smooth and tasted delicious as it is too!   We were initially supposed … Continue reading Reverse sponge cake