It was an educational thrill to experiment with sponge cake for today’s National Sponge Cake Day. The batter was fluffy and airy and the cupcakes were beautifully domed while baking. But they deflated unattractively as they cooled.
The taste was stellar and the learning opportunity worthwhile. I glazed my experimental sponge cake cupcakes with the new Nielsen-Massey lemon paste I got at the Fancy Food Show.
Andrea Adleman | Cupcakologist 