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Anne Willan

Whisked Cakes

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
The charm of a whisked cake lies in its simplicity—a plain sponge can be whisked in five minutes with the aid of a mixer, and there are numerous possibilities for fillings and icings. Whisked cakes have an open, airy texture (as their other name, sponge cake, implies) and they rely on eggs and sifted flour for lightness.

According to French pastry chefs, whisked cakes fall into two main categories: for whole-egg cakes such as génoise, the eggs are whisked together, while in biscuit, the egg yolk and white are whisked separately. The pure white batter for American angel food cake is raised only with egg whites.

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