For many of us, making the perfect sponge cake is like the Holy Grail that we constantly strive for, but somehow it keeps eluding us. Instead, we constantly see photos of smiling chefs proudly showing off their fluffy, well-baked, perfect sponge cakes on social media.
It turns out that making a nice fluffy sponge cake is not as easy as it seems. It requires not only finding the right recipe, but also mastering a baking technique that will ensure that you never ask yourself the question why is the sponge cake not baked on the inside again.
There are several possible reasons why the sponge cake is not baked on the inside. If you are absolutely sure that you did not mess up the proportions of the ingredients, it could be a matter of choosing the wrong baking pan. The sponge cake may not be baked on the inside if the baking dish is too small for the amount of food placed in it.
Another possible reason for the sponge cake not being baked on the inside is that the baking temperature is too high. Unfortunately, there is no universal temperature for baking sponge cakes, some bake at 360°F (180°C), others at 390°F (200°C), and others even at 320°F (160°C), so we can safely say that the baking temperature depends on the oven itself.
It is recommended to preheat the oven to 180°C and after placing the sponge cake in it, either lower the temperature to 320°F (160°C) or turn off the upper heating element and leave the sponge cake to bake on the lower heat for about 20 minutes.
If, despite all this, the sponge cake starts to brown on the outside, but the inside is still raw (check it with a toothpick which should come out dry), we should cover the sponge cake with foil to allow the inside to bake as well.
Often, fruit sponge cakes, remain undercooked on the inside because of the fruit. This may be caused by poor drainage of the fruit liquid.
Check out how to flip a sponge cake, read how to make a really delicious sponge cake and be sure to try our apple sponge cake recipes and wonderful chocolate sponge cake.
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