Working with Gelatin

Several sponge cake recipes use gelatin to give fillings and toppings more integrity. That integrity prevents fillings and toppings from becoming loose and runny. Use unflavored ground gelatin.

Recipes that use gelatin include instructions, but the following is an overview of the process: Before combining with other ingredients, gelatin must first be mixed with cold water. This mixture then sits for five minutes, at which point the gelatin appears thick and firm. Next, melt the firm gelatin in a saucepan over low heat while stirring constantly, until the mixture is a flowing liquid. Remove from heat and allow to cool slightly, but not so much that it begins to gel up; the gelatin must stay in a liquid state. Once slightly cool, drizzle into the filling or topping. The drizzle should be a thin, slow, steady stream. Continue to stir constantly while drizzling in the gelatin.