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19 Dough and mixtures Sponge mixture Sponge mixture is a lighter, delicate dough. This texture is achieved by beating egg yolks and whole eggs and folding into stiffly whipped egg whites. Tips for making the mixture: It is best to use cooled eggs. Beat the egg white mixture as much as possible. Bake the dough as soon as you have made it. Tips for baking: Don’t let the cake get too dark. Otherwise the top of the dough will harden and may crack more easily. Tips after baking: The warm cake can be removed from the baking paper more easily if you moisten the bottom of the paper with some water. If the sponge is going to be used as the base for a cake, you should bake it the day before as this will make cutting easier and more accurate. To divide the cake horizontally, it is best to use a sharp knife to make cuts at regular intervals around the outside of the cake. Insert a thread into the cuts and cross the ends at the front. Pulling the ends of the thread apart will divide the cake evenly into 2 bases. Puff pastry Puff pastry consists of multiple layers that open up and flake during baking. Tips: Do not knead the dough pieces because this will stop the pastry from flaking. It is better to place the dough pieces on top of each other and roll them out again. Adding moisture during the first cooking stage improves the flakiness of the pastry and creates a wonderful shine on the pastry surface. Choux pastry A unique method is required to make this pastry. The dough is “burned off” in a saucepan and then baked. Tips: It is essential to leave the oven door closed during the first 10 minutes of baking. The choux pastry is so sensitive during this time that opening the door would stop the pastry becoming light and airy. Fill choux buns or éclairs just before serving. This keeps the bake nice and crisp.