Sponge cake didn't rise - still serve-able?

[msmarabini]

Was following the recipe for Rick Bayless's Tres Leches Cake for the first time. Just took the cake out of the oven, and I don't think it has risen like it should have...it's about half the height of the cake pan. I think the problem is either I didn't beat the eggs until they were stiff enough...or maybe I overmixed when I folded in the flour. Anyway...could I still go ahead with the recipe (putting in the tres leches) and serve it? Thanks for your help!

[lupaglupa]

Meanwhile - think trifle! Sponge cake, even fallen, keeps really well in the freezer. Now you have the base for a great last minute dessert!

[chowser]

I also think she could try to split it and make a Boston cream pie.

[addicted2cake]

Go to baking911.com and look for sponge cakes. Sarah Phillips gives very detailed info about how to beat eggs and how to fold batter for these delicate cakes.

[msmarabini]

Thanks for your replies. In the end, I am going to try to find the time to make another one...I do have the time...it was the look on my husband's face when he saw it and said, "wow, what happened" that has convinced me to give it another go. (I just hate to waste money...yes, we'll eat it anyway...but i'm not serving it to my guests tomorrow night)

It was my first time attempting a sponge cake, I was a little apprehensive and not entirely convinced about what to look for while beating the eggs. Actually, I'm still not! Any tips are welcomed!

The recipe called for beating 6 whole eggs & sugar -with a whisk!-over a pot of simmering water until warm to touch & foamy. Then it called for beating with electric mixer for 5 minutes, until mixture is as thick as whipped cream that almost holds peaks. I followed this, except that after 5 minutes I stopped beating, even though I didnt see anything near peaks. I guess beating them longer wont necessarily do any harm, right?

thanks again! cheers!

[Kelli2006]

Both the lack of egg mixing and the overzealous folding contributed, but it is still very serveable. Consider it a baking lesson, because it is not a mistake unless you don't learn from your actions.

[kattyeyes]

I once encountered a similar situation while baking the classic Hershey's Deep, Dark Chocolate Cake--the one that calls for a cup of boiling water, so the batter is very liquid-y. After I had put the cake in the oven and started to clean up the counter, I noticed the eggs I had completely neglected to include. My cake didn't rise much, either, but it still tasted good. :)