Have you ever walked past a local bakery and wondered why their sponge cakes look so much more perfect than the ones we bake at home? They are taller and fluffier and have that perfectly even, golden-brown crust that looks like it belongs in a magazine.
The secret isn’t just in the recipe; it’s in the tools.
At Sunbrand, one of the leading manufacturers of bakeware, we believe that every home baker can achieve professional results with the right guidance. In this article, we’re going to break down how to get that elusive “bakery-style” finish using professional moulds.
Why the Mould Matters More Than You Think
Consider competing in a race while wearing flip-flops. You might finish, but it won’t be easy or pretty. Baking in a thin, warped, or low-quality pan is the same thing.
Professional moulds (like the ones used in commercial bakeries) are usually made of heavy-duty materials like carbon steel or high-grade aluminum. Here’s how they transform the baking experience:
- Even Heat Distribution: Professional moulds prevent “hot spots,” meaning your cake won’t burn on one side while staying raw in the middle.
- Straight Sides: Most home pans have slanted sides. Professional moulds have a 90-degree angle, giving you those sharp, stackable layers.
- Consistent Rise: The thickness of the mould helps the batter climb the walls evenly, resulting in a flat top instead of a giant dome.
Step-by-Step: How to Use Professional Moulds for the Perfect Sponge
1. Choose the Right Material
For a classic sponge cake, anodized aluminum is the gold standard. It reflects heat, which helps the cake stay light in color and soft in texture. If you want a darker, sturdier crust (like for a fruitcake), a darker non-stick professional mould works best.
2. The “Double-Prep” Method
Professional bakers don’t just “grease the pan.” To ensure your sponge pops out perfectly:
- Grease: Apply a thin layer of softened butter or a professional cake release spray.
- Line: Cut a circle of parchment paper for the bottom.
- Dust: For some sponges, a light dusting of flour over the grease helps the batter “grip” the sides as it rises.
3. Temperature Control (The Secret Ingredient)
Professional moulds are thicker, so they might take an extra minute to heat up, but they hold temperature much better.
- Preheat your oven: Never put your cake in a cold oven.
- Room Temp Ingredients: Ensure your eggs and butter are at room temperature. This creates an emulsion that traps air, and this air is what makes a sponge “spongy.”
4. The “Two-Thirds” Rule
Never fill your mould to the top. Professional moulds are designed to allow for a significant rise. Fill your mould exactly 2/3 full. This gives the cake enough room to grow without spilling over and creating a “mushroom top.”
5. The Tap and Level
Before sliding your mould into the oven, give it a firm tap on the counter. This pops any large air bubbles that could cause holes in your finished cake. Use a spatula to level the top so it starts flat and stays flat.
Troubleshooting Common Sponge Cake Problems
- Why did my cake sink? You likely opened the oven door too early. The cool air causes the air bubbles to collapse before the structure of the cake is set.
- Why is it dry? You might be using a thin pan that overheats. A professional, heavy-gauge mould protects the delicate batter from drying out.
- Why did it stick? Make sure you allow the cake to cool in the mould for at least 10 minutes before trying to flip it. The steam helps the cake contract away from the edges.
Elevate Your Baking with Sunbrand
Transitioning from “home-style” to “bakery-style” is an exciting journey. When you use professional-grade equipment, you remove the guesswork and let your skills shine.
At Sunbrand, we provide the high-quality professional moulds and baking tools used by the pros. Our tools ensure consistent, beautiful results every time, whether you’re baking a simple tea cake or a five-tier wedding masterpiece.
Are you ready to bake like an expert? Explore our collection of professional moulds here!
Happy Baking!