Sponge Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was a very heavy thick cake. I think there is a typo though. It should be 3 Eggs not 8. It was more like flan but with flour added. Next time I make it I am using 3 eggs!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It taste good but I have to agree to the rubbery texture, it wasnt what I expected at all! Also I had to increase the time baking and lower the temperature a bit cause it wasnt coming together.
I was making for my boyfriend birthday as a rainbow cake so i was looking for a light texture for each layer and this defintly isnt it. But! anyways, it taste good and it looks pretty

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm getting ready to leave on vacation and I was looking for a sponge cake to use with strawberries and whip cream to use up 4 eggs. I made 1/2 the recipe and used gluten free flour. I set the timer so I beat the eggs long enough and it tripled. It's a bit eggy but it's better than oma's sponge which tends to be a bit dry. Even 1/2 recipe would have made two thin round cakes. I was going to just make one round, but there was too much batter. I used a jelly roll pan.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i made this for mother's day and it came up as a disaster-a rubber cake! What a waste of time, energy and resources! >=(

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is more like a rubber cake, what a waste of 8 eggs

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a disaster. I made it a total of 9 times - in an afternoon and evening - trying to find the culprit. The result was awful each time. I will call it quits and find another recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great cake. My husband even loves it. I just made this cake for the 2nd time as I wanted to try it out before making it for my son-in-law's birthday. It is wonderful. So easy and quick to make, it is just what I have been looking for in a cake base for layers cakes. I baked it in three layer pans today and they do come thin, so next time I will make it twice and bake each batch in 2 pans for 4 nice big layers to fill with a fruit and buttercream compliment. The best thing is there is not a lot of sugar or flour...a lot less calories than other cakes I have been baking.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I absolutely loved the texture, I followed the directions except I baked this cake in a spring-form pan and it turned out so perfect. I served this with baked peaches and home made whipped cream...heaven, he should have named this "Angel Cake".

Emeril good job!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Something is very wrong here! I agreee with a previous reviewer that the "8" eggs should be "3" eggs. I made the recipe, as written, and the result was a rubbery, heavy dark yellow mess. The "cake" really tasted like sugared scrabbled and rubbery eggs. I threw out the cake and had to run out and buy a pound cake. I wanted the recipe to go with Emeril's Berry Tiramisu. Try the Berry Tiramisu -- it will knock your socks off!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am amazed at the negative comments about this cake - we found it simple to make and fabulous to eat. But if people were expecting something more like a regular cake that you make with a low-gluten cake flour, then THEY picked the wrong recipe. Sponge cake has its name for a reason - it has a slightly spongy/rubbery texture, which is why my mother and grandmother used recipes like this for jelly rolls!