In which cookie mixing method are eggs whipped with sugar?

The sponge method involves whipping eggs with sugar to incorporate air, which helps the batter gain volume and lightness. This process creates a foam that provides structure and stability to the baked goods, particularly in items like sponge cakes and some types of cookies. The eggs, when whipped with sugar, expand in volume and trap air bubbles, which contributes to a lighter texture in the final product.

In this method, the focus is on achieving a delicate and airy batter, which is crucial for cookies that require rising or a soft, cake-like texture. The combination of eggs and sugar being whipped together is fundamental to this technique, as it allows for optimal aeration before other dry ingredients are added.

Other mixing methods, such as creaming, involve mixing sugar and fat together with the addition of eggs later in the process, while cutting-in typically refers to incorporating fat into dry ingredients without the focus on incorporating air like in the sponge method. The beating method can refer to a variety of techniques, but it does not specifically indicate the incorporation of eggs with sugar for aeration in the same way that the sponge method does.