Sponge Cake

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I wish I had read the reviews. My cake was eggy and dense. Nothing like the pictures shown here!

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I wish I had check the rating on this cake. It smelled good while I was baking it, but It doesn't look or taste like a cake. It was flat and eggy. I want to where the sponge is on this cake. They should call it a rubble mat.

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I regret not reading the reviews before making this recipe... what's worse is that I made it TWICE! The first time I didn't have any vanilla extract and the batter "deflated" by the time I got it. Then, I made a fresh batch. I am sooo disappointed. I wasted my time and all these ingredients. This recipe should really be removed! Who wants to eat a dense egg pancake?

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Well honestly thinking they should take this recipe off. I followed the recipe and it did come out. I lined the pan with parchment paper and butter, so no problems there. The cake is very eggy. I add some extra flour hoping that wouldn't make it less eggy...like everyone Else's....no luck. I think my family will still eat it...however it won't fix my craving for fresh strawberry short cake :( Anyone have a better sponge cake recipe? I'm all ears!!!

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I had made this cake for a friends birthday and since I had a time restraint I thought it would be perfect! WRONG! Now I am not a beginner at baking but this cake was nothing but a disaster from the beginning. The egg mixture wouldn't double let alone triple in volume. When I attempted to bake it and it wouldn't bake evenly in the recommended pan. After I got it mostly baked I couldn't get it out of said pan. Luckily I was planning on carving out the cake (to look like Tastykakes Butterscotch Krimpets so I cut it into three parts and had to peal it from the pan. While it still tasted decent it turned out more like a pancake than a sponge cake. I was really embarrassed that it turned out so poorly, considering this was for a present! I would not make this cake from this recipe ever again!

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Either the 8 eggs are a mistake, or Emeril needs to put in MUCH more specific directions. I am so sad about how this turned out, and I consider myself to be a pretty good baker. I tried to make this for my husband's birthday cake, and the result was...flat. Eggy. Rubbery. The commenters who called this a rubber mat were right. Blecch.

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Rubber mat is an understatement! I am a seasoned cook of over 50 years, followed recipe to a "T" and it flopped miserably. The volume tripled, but once I "very carefully" added the flour mixture, it dropped. I found a basic sponge recipe with only 4 eggs that prebeat the whites that worked beautifully. This is the perfect recipe if you want a German Apple Pancake batter recipe.

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This recipe isn't as straightforward as it is laid out, because I followed the directions and wound up with a rubber mat. I am guessing that the eggs did not get fluffy enough in the electric mixer (beat it an additional 3+ minutes to see if it would help and that I overmixed to get the flour incorporated. Still, I would not try this recipe again.

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The recipe was excellent and it turned out perfect only thing the first time I did it I overcooked it but other than that it was excellent!I did Icing on this recipe and it turned out marvellous!

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I must admit I am not much of a cake maker. So without seeing the show, it was hard to determine exactly what to do, esp. regarding adding ingredients after the egg & sugar have been fluffed. My tripled in volume fluff, started dying when I added the vanilla and when I transferred it onto the sheet pan, I realized there was flour at the bottom not incorporated!! Arrg! So I mixed it in the pan because the rest of the batter was in the pan already. I already knew that it killed all the air created. The result? A sticky, flat, doughy cake goo. It tasted good, but it did have an eggy taste to it as others have said.