>> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS To make a sponge recipe for a cake pan I prefer to use a method where the whole eggs and sugar are whipped and heated together to 149°F/65°C so that the eggs can coagulate while the aeration is happening This will make a much more stable sponge mixture than the coldmethod process that I use in the jelly roll sponge recipe for the Yule log, as the coagulated egg will encase the air bubbles more firmly Sugar acts as a buffer and prevents the eggs from scrambling Honey is a very sweet inverted sugar Its structure helps emulsify the fat in the egg yolk and makes it bind with the water in the recipe I prefer to use cake flour because of its weak gluten content; nobody likes a rubbery cake I have seen sponge cake recipes that actually use bread flour, but only when the sponge contains an unusually high amount of butter, which makes the cake super rich but also super fragile, requiring more gluten to hold it together Also, in this recipe I use some cornstarch Cornstarch improves the suppleness of the sponge because it does not contain gluten When it comes to making a moist sponge, fat is required Oil would do the trick very nicely, but who wants to eat an oil-soaked sponge? Oil will never taste like butter The next best thing is clarified butter, which is butter that is cooked slowly until all the water has evaporated and the ...that the eggs can coagulate while the aeration is happening This will make a much more stable sponge mixture than the coldmethod process that I use in the jelly roll sponge recipe for the Yule log, as... recipe for the Yule log, as the coagulated egg will encase the air bubbles more firmly Sugar acts as a buffer and prevents the eggs from scrambling Honey is a very sweet inverted sugar Its structure helps emulsify the fat in the egg yolk and... inverted sugar Its structure helps emulsify the fat in the egg yolk and makes it bind with the water in the recipe I prefer to use cake flour because of its weak gluten content; nobody likes a rubbery cake