The sponge sometimes uses nuts, like walnuts too, and autumnal spices in the batter – like cinnamon and ginger. Cream cheese frosting is the most popular addition.
“What that does is it cooks out the carrots, so you don’t get stringy bits of carrots in your cake.”
When the batter is moist enough, it will help to break the carrot down while cooking.
This helps to avoid crunchy and unpleasant chunks of carrot.
Another way to avoid this is to grate the carrot as small as possible.
Sophie also shared her technique for the perfect sponge cake.
Sophie uses the reverse creaming method for her sponges.
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.