Label
All
0
Clear all filters

Sponge Method

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

The sponge method for cookies is essentially the same as the egg-foam methods for cakes. The procedure varies considerably, depending on the ingredients. Batches should be kept small because the batter is delicate.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title