Cold-Foaming-Method Sponge

In the cold-foaming method, the eggs and sugar are placed directly in the mixer bowl and whipped at high speed until creamy and light in color and the foam has reached its maximum volume. Use the same formulas as for the warm-foaming method. The butter can be added as well, but is generally left out since this method is typically used when the sponge will be soaked with a liqueur or flavoring, as in tiramisu or trifle, for example.

Because part of the sugar melts in the oven rather than over the water bath as in the warm method, there are larger air bubbles in the finished sponge. These pockets are beneficial when the cake is used for the soaked-sponge desserts mentioned above.