Cookbook talk:Sponge Cake II

Untitled
This recipe is completely useless in some countries. It's one thing to use a particular system of measurement, which is more-or-less easily converted. It's another thing entirely to go by mass. Most kitchens do not have a balance or scale. Kitchen scales are generally unavailable in the USA; one would need to go to a home-brewing or laboratory supplier to get a suitable scale.

Also, how big is your medium egg anyway? If this is the normal size for you, then it is likely to be equivalant to a USDA-standard large egg in the USA.

Eggs lose water as they age. If you're going to weigh your eggs, you should probably be doing so for the purpose of adding enough water to bring them up to their original (standard) weight.

unlikely to be right
It says:

Sodium bicarbonate (2tsp) (Baking Powder, Baking Soda or Bicarbonate of Soda)

Uh, no. While baking powder has acid, the others (all meaning the smae thing) do not. I would normally expect the odd entry (baking powder) to be wrong, but this recipe has no source of acid that I can spot. Thus, I'll guess that only baking powder will work.

Anybody mind baking both a sponge cake and a disaster? Then we'll know.


 * I'm changing my guess. Baking powder is a recent invention. This recipe is claimed to go back 140+ years.


 * Oh, never mind. This ingredient is not used! Probably with the self-rising flour...

Why oh why is it called "Impossible"?
The serious answer to this question might be added if only for my curiosity. :-) Or is that only because they don't have scales in the USA?

Picture
A picture for the final result would be nice. JonathanHopeThisIsUnique (discuss • contribs) 20:41, 24 July 2014 (UTC)