A Reminder about Flour and Nut Meal

With sponge cake batters, if the flour or nut meal brand is more moisture absorbent or if working in a dry climate, start with a little less flour or nut meal than called for in the recipe. Sprinkling more flour or nut meal is always an option, but neither can be removed once added. Sponge cake batter should have a consistency like thick pancake batter. When scooped with a spoon and dropped onto a plate, the batter should flatten and spread slightly rather than stand like a dollop. If the batter maintains a dollop shape, it is too thick, and the cake will bake dry. Take note of how the batter looks before it goes into the oven and how it bakes up. Doing so will help with adjusting the flour or nut meal the next time, if need be.