Sponges

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
Sponges are made using three main methods: the sabayon method, the split-mix method or the meringue method.

© 2014 All rights reserved. Published by Quarto.