Warm-Foaming-Method Sponge

There are two basic ways to make a classic sponge cake: the warm foaming method and the cold foaming method. In the warm method, eggs and sugar are placed in a mixer bowl and stirred over simmering water (so that the eggs do not cook) to about 110°F(43°C) or until the sugar has dissolved completely. This improves the emulsifying properties of the eggs. Test to be certain that the sugar is completely dissolved by rubbing a little of the mixture between your thumb and forefinger. The mixture is removed from the heat and whipped at high speed until creamy and light in color and the foam has reached its maximum volume. When a large quantity is produced, it is recommended that the mixture be whipped at a lower speed for about 5 minutes longer to stabilize the batter. Sifted flour is folded in, followed by the melted butter, if used. The main objective in the foaming method is to create a batter with the maximum amount of air. This is most easily produced when the ingredients are balanced properly. The ratio should be 2 parts eggs, 1 part flour, and 1 part sugar by weight. For example: 12 whole eggs (approximately 24 ounces/680 g), 12 ounces (340 g) of flour, and 12 ounces (340 g) of sugar—12-12-12 is an easy way to remember the formula (a bit of salt and a few ounces of butter are generally added as well).