Stop using oil in your sponge cake... do this instead. I promise-your taste buds will thank you for it. In Scandinavia, we never used oil or butter in sponge cakes-at least not in the ones I grew up with. And I totally get why! Here’s what I love to do: right at the very end, after l’ve folded in the flour (gently, of course-because you don’t want to overmix), I pour in warm heavy cream. Why warm cream? It changes everything. Cream has fat like oil or butter—but it doesn’t harden in the fridge,
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Stop using oil in your sponge cake... do this instead. I promise-your taste buds will thank you for it. In Scandinavia, we never used oil or butter in sponge cakes-at least not in the ones I grew up with. And I totally get why! Here’s what I love to do: right at the very end, after l’ve folded in the flour (gently, of course-because you don’t want to overmix), I pour in warm heavy cream. Why warm cream? It changes everything. Cream has fat like oil or butter—but it doesn’t harden in the fridge,
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