‘Makes the sponge more tender’: Bake Off winner Sophie Faldo’s technique for perfect cake

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Sophie Faldo, who won The Great British Bake Off in 2017, uses the reverse creaming method to make her delicious sponges. The former solider makes amazing cakes with her company Sophie Faldo Couture Cakes.

The Bake Off winner crafts stunning luxury fine cakes and dessert tables, specialising in wedding cakes.

Sophie uses the reverse creaming method for her sponges.

What is the reverse creaming method?

Different styles of mixing batter create different styles of sponges.

Reverse creaming is one of the most common. It involves mixing the flour, sugar, and butter together first.

She said: “It’s when you add the butter with the flour and coat the flour in the fat.

“It affects the development of the gluten and makes the sponge more tender.”

After the flour, sugar, and butter are mixed together the eggs are then mixed it.

Traditional creaming mixes the butter and sugar together first, then adding all the other ingredients slowly.

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Reverse creaming is often used by professional bakers.

It is known for creating a velvety texture with a less domed top, which is especially helpful for creating fancy cakes and wedding cakes.

Reverse creaming coats the flower in fat.

This means when the wet ingredients go in the number of flour proteins that can hydrate are limited.

There is less air in the batter, and so less rise, making the cake fine and soft.

Last week the winner of the famous Channel 4 baking programme listed some of her baking essentials for amazing cakes. 

The season 8 winner recommends investing in tools to get your measurements spot on.

She said: “I would probably say a good pair of scales.”

She said: “I would never ever, ever do – and I hate them with a passion – recipes that are based on volume, that are done by cups.

“It doesn’t work. You’ve got to do everything by weight, there is too much variation in a cup.”

“I also recommend a sugar thermometer,” Sophie said. The tool helps her create her stunning wedding cakes.

“In a lot of my frostings I use sugar syrups as opposed to just icing sugar, so you have to know what temperature your sugar is at,” the baking expert explained.

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