Sponge Strips

Sponge used to line a ring must be thin (about ¼ inch/0.5 cm) and flexible enough to bend without breaking. Sponges made with almond powder are good for this purpose because they stay moist and flexible. Joconde sponge is especially suitable. Ladyfinger Sponge is another good choice, even though it does not contain nut powder, because it is strong and flexible.

For a decorative edge, Ribbon Sponge is popular. Using colored stencil paste allows the chef to make many different designs for different cakes. In chapter 20, Passion Fruit Charlotte and L’Exotique are made with ribbon sponge. Caramelized sponge also makes an attractive lining and is suitable for cakes made with caramelized fruit or other caramel flavor, such as Bananier. The procedure for making caramelized sponge follows.