Sponge cakes keep sticking to my bottom…

apricot_sponge_021“I’ve tried everything” is a phrase often mouthed by those frustrated in adversity. What is startlingly clear to the listener is that, indeed, everything has not been tried. Among the things that have not been tried is the right thing. So it is with me and this sponge cake. I have taken advice from books, the internet and my own experience. Local cowherds look askance when I tell them that I have things sticking to my bottom, so I don’t tell them any more.

This is a cake that I make after I have made meringues. At that point I have egg yolks to spare and this recipe from the Goddess Nigella only calls for yolks of egg, sugar, flour, vanilla, water and milk. I have prepared the cake tins with baking parchment, with butter, with butter and parchment, with butter and flour and I have even tried non stick. The sponge cake laughs from its bottom at non stick or parchment or anything that tries to prevent its adhesion. It’s clear from the pictures that I do not allow the sponge to stay limpet like for long: but still, I am denied the smooth, sponge surface on which to spread ( I hate that fucking word “slather”: add it to moist) oozing layers of home made apricot jam and thick cream. However, I make do.

apricot_sponge_042
Any thoughts?Nigella Egg Yolk Sponge

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About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in 2013, Apricot jam, apricots, Baking, cake, Cookery Writers, Cream, desserts, Digital photography, Eggs, Emotion, Excellence, Expectation, food, Food and Photography, Food photographer, France, harmony, Humour, Jam, Nigella Lawson, Photography, photography course, Photography holiday, Recipes, Sugar, Writing and tagged , , , , . Bookmark the permalink.

47 Responses to Sponge cakes keep sticking to my bottom…

  1. Mad Dog says:

    It’s something to do with the butter on the bottom πŸ˜‰

  2. It is going to the best place, Roger, however it looks.

  3. Well it looks amazing! Try spraying olive oil then flouring the tin. Doesn’t seem to burn like butter…Will have to try the recipe and see what happens (but I may use my silicone “tin”). I see we still have the Last Tango in Paris references going on πŸ™‚

  4. Maddie makes a perfect sponge cake using a recipe which is simplicty itself – but she does use a VERY old Kenwood mixer to help her. The recipe has you put 4 eggs in that big steel bowl, set the whizzer going and add 8oz sugar and 8oz self raising flour; melt 8oz butter and add it; add vanilla essence to taste. Shove it in two greased tins and stick it in the oven at 190 degrees for around 25 minutes, testing with an old knitting needle at intervals. Usually comes out of the tin a treat.

    I have probably just revealed myself to be a culinary pleb.

  5. The best cakes are the ones with sticky bottoms. Maybe the problem’s not the cake, but the tin?

  6. cecilia says:

    More air! And not the bottom sort! I won a prize for my sponges when i was 12!! Imagine.. c

    • Again, the problem with this cake is that their are no egg whites! It’s always going to be a thinnish sponge….which still tastes delicious. It’s getting out of the tin that’s the problem. At 12, I won a prize for Latin, but I didn’t know where sponge cakes came from πŸ™‚

      • cecilia says:

        Ah, you won a prize for Latin and I won one for my sponge. Hmm. I am not sure what that means. It is difficult to draw a parallel between Latin and Sponge. ah well, I am sure as you say it is delicious, bloody sticky pans, this is why I NEVER make muffins, they always stick.. c

      • I can only think of Spongiform which has something to do with mad cows!

  7. It looks delicious. And you do seem to have tried every preparation method possible. Maybe you could try moving its position in your oven. Different shelf maybe?

  8. nita says:

    mmm, that looks sooo good!

  9. The recipe is a little different from what we used at baking school this year, so I’m not sure if that’s part of the issue, but what I really can’t wrap my head around is the parchment paper thing. PARCHMENT PAPER ALWAYS WORKS! (And, as we also learned at school this year, sometimes catches on fire.) This issue is going to drive me bonkers. It seems weird to go to the trouble of incorporating air into the eggs, and then fold in milk with the flour. We were told very expressly to sift the flour over the leavened eggs, and then gently (and very quickly) fold in the flour. I feel like the milk might deflate the whole thing and perhaps add to a stickiness issue – though it’s not a lot of liquid, is it? GAH! And who am I to question Nigella? The woman knows her stuff!

    With particularly “sticky issues,” you can spray the pan with non-stick spray, line with parchment, and then spray again. I’ve also heard that Wilton’s pan release is a miracle worker, but haven’t tried it. I think I need to try this recipe out. (In the name of science.)

    • I think there has to be some milk as it would be so thick otherwise. Lots of air gets beaten in with eggs, hot water and sugar…..as it starts to cook it rises very quickly and then deflates over the last 10 minutes. It’s a delicious sponge, but half of it is left on the parchment.

  10. Looks delicious anyway; and in the end, your gut, the appearance is irrelevant. However, if you solve the sticky issue, please let me know, as it might help with my clinging frittata.

  11. I tried a sponge cake once. Didn’t go so well. I want to try again. It seemed so simple then went so pear shaped. Sigh.

  12. You’re asking someone who just followed a recipe to the letter, and wound up with one helluva gooey mess all over the counter.
    Go ask Nigella. πŸ˜‰

  13. Michelle says:

    What about waxed paper? I know some folks frown on it for baking, but I’ve used it to line cake pans with good results.

  14. Asking for cooking tips from me is like asking a mechanic to perform open-heart surgery. πŸ™‚

    On a different note, I didn’t know “slather” could evoke such passion from anyone. There are plenty I know who hate the word “moist,” but you’re the first I’ve heard to speak out against “slather.” Fortunately, there are a variety of better words at our disposal. We all could use a little variety in our lives.

  15. ChgoJohn says:

    See? This is how my bundt pan and the cake it wouldn’t release ended up in the trash and why I so rarely bake. My advice? Find a good patisserie.

  16. Karen says:

    I tend to agree with two of the thoughts…the bottom of the pan getting too hot and to try using oil in the pan. As to the “s” word…you were very polite and overlooked my use of it. πŸ™‚

  17. Hello, all the time i used to check website posts here early in the break
    of day, because i enjoy to gain knowledge of more and more.

  18. Ever since I was small.. my mom taught me to butter the tins, then cut wax paper rounds, pop them in and then butter again.. then flour and bang the flour out. It seems to work unless I miss the tiny crevasses on the edges of the pan… that and I’ve discovered the $$$ W Sonoma Gold pans.. where nothing sticks and baking tends to like to jump right out and land on the flour without ever being asked.. cheeky things.. (had to get “cheeky” in there)xx

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