Boiling water added to sponge mixture

Rosiebee
Ah, so I could use it in an all- in-one cake method. Thank you for mentioning that 😊👍

My dear old mum always added a dessert spoon of water from the kettle to her Victoria Sponge, folding it in at the end. I never questioned it but still do it now even though my sponge is now the all in one method.

Yes, stir 1-2 tablespoons of water into a sponge mix just before cooking It turns to steam in the oven and helps the rising = lighter cake

I've used hot water to dissolve cocoa for a chocolate cake , but not for a vanilla sponge .
Now I'll try it .

My mum always used a tbs of boiling water in her sponge cakes.

The wonder of science!
I had seen this in recipes too.

Why does my lemon drizzle cake not sink in the middle if I add a small teaspoon of poppy seeds into the final mixture?

I’ve always added a bit of boiling water to my Victoria sandwich mix. It does help them to be light.

I wonder if it works for all cakes. I usually bake an all-in-one sponge cake. I could give it a go and see 🤔

A friend told me about this tip a couple of years ago. I have used it ever since and I now achieve a really light sponge cake

I recall my Domestic Science teacher telling us to add a tablespoon of hot water to a sponge mix. Always done it.

For a fatless sponge I add a tablespoon of hot water. When I make the sponge base for a pineapple upside down cake, I add two tablespoons of the pineapple juice (this was from a recipe) which is supposed to help it to rise.

I always put a little boiling water in a sponge mixture just before it goes in the oven. I was told that the heat activates the raising agent in the flour quickly. Works for me!

When I used to cook when DH was alive I always used a tablespoon of hot water. Also when making fatless sponge I whipped eggs in a bowl placed in hot water always turned out ok.

My mum taught me to always add half an eggshell of tap water but will try boiling water next time.

My Grandmother and Mothervalways used a tablespoon of boiling water to their mix too.

I have a chocolate cake recipe that uses a tablespoon of boiling water, always comes out very light.

It’s a baked pudding
Everything is as any “normal” sponge based on 100gr of SR flour. Then add 1 tablespoon of boiling water to the mix just before adding to your fruit base and popping in the oven.
180c for about 30 minutes.

My recipe for a fat-free sponge uses boiling water too.

I have always wondered if it was necessary, but as the recipe came from my grandma, whose cakes were always excellent, I have continued to use it.

Never heard of this. How does it work?