"Browning the butter before you mix gives this sponge a lovely nutty, buttery quality. The trick is to whisk the eggs for at least 10 minutes on medium-high speed to create enormous aeration."
"Really, there's no season when a sponge cake isn't appropriate - they're so versatile. Michael grew up with a classic sponge with berries and cream, and to him it still tastes like home."
"If you have a few burnt bits, strain them out and discard. If you prefer a less toasty flavor, you can just melt the butter and take it off the heat before it starts to brown."
"Sifting a third of the flour mixture over the egg mixture is crucial. Gently fold it in, ensuring you scrape the side and bottom of the bowl to get an even mix."
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