Other Foaming-Method Sponge

In this method, the eggs are first separated; the yolks are whipped with part of the sugar to a light and fluffy consistency, and the whites and the remaining sugar are whipped to soft peaks. The yolks are gradually folded into the whites, followed by the sifted flour, part of which is replaced with finely ground nuts or almond paste, followed by any other ingredients, and, last, the melted butter, if used. If almond paste is used, it is folded into the yolks first and the mixture is then folded into the whites. Because this method produces a somewhat lighter sponge than the other two foaming methods, the sponge tends to shrink away from the sides of the pan more than is desirable. For this reason, it is best not to grease the sides of the cake pan. Instead, cut the baked sponge free using a sharp, thin knife.