Correcting Dense Sponge Texture Through Proper Creaming

Achieving light, tender sponge texture requires understanding the critical role of proper creaming technique and essential moisture-providing ingredients that cannot be omitted without compromising structure. The forgotten Greek yogurt serves multiple functions: its acidity activates leavening agents more effectively, its proteins contribute to structure without toughness, and its moisture content prevents the dense, doughy texture judges consistently criticize. Proper creaming of butter and sugar for a full 4 minutes creates the air incorporation necessary for height and lightness - insufficient creaming results in dense, flat cakes regardless of other techniques. The alternating method of adding dry and wet ingredients prevents overmixing while ensuring even distribution. Beginning and ending with flour prevents curdling and maintains emulsion stability. The coconut milk-yogurt combination provides both flavor and the moisture balance essential for tropical-inspired cakes where coconut elements can otherwise create density. Gentle folding of final ingredients prevents gluten overdevelopment that would create the criticized doughy texture. Temperature control during baking ensures proper rise and set without collapse. This corrective approach transforms a technically flawed concept into the proper sponge texture while preserving all the authentic Thai-inspired flavors that made the original concept appealing to judges.