Creaming/Sponge Hybrid Method
A cake-making technique that combines the creaming (fat-whipping) method and the egg-white sponge (meringue) method, commonly used in European-style cakes.
Ingredients
Butter
Sugar (some for creaming the butter, some for the meringue)
Egg yolks
Egg whites
Dry ingredients (sifted)
Instructions
1
Cream the butter
Cream the butter and sugar together until light and fluffy.
2
Add the egg yolks
Add the egg yolks in small batches, mixing thoroughly after each addition.
3
Make the meringue
Whip the egg whites and sugar together until stiff peaks form.
4
Fold in the meringue
Gently fold the meringue into the butter mixture.
5
Add the dry ingredients
Sift the dry ingredients together, then fold the sifted dry ingredients into the batter.
6
Pour into the pan
Pour the batter into the prepared pan. Smooth the surface with a plastic spatula.
