Sponge Cake facts!
We love sponge cake in our family.
If you have been guest by us, you have probably tasted this simple but delicious cake that i bake almost every week!
Right now i have two ready to be baked, this time i added some pure orange flavor to give them a citrus spin.
I searched on Internet, looking for interesting facts about sponge cake, and Wikipedia seems to be a good source of info:
Sponge cake
From Wikipedia, the free encyclopedia
For other uses, see Sponge (disambiguation).
A slice of lemon sponge cake
Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by either the batter method, or the foam method.
Typicially the batter method in the U.S. is known as a butter or pound cake while in the U.K. it is known as Madeira cake or Victoria sponge cake. Using the foam method a cake may simply be known as a sponge cake or in the U.K. occasionally whisked sponge, these forms of cake are common in Europe especially in French patisserie.
The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest recorded sponge cake recipe in English is attested to the 1615 book of English poet and author Gervase Markham entitled; The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman.[1] Though it does not appear in Hannah Glasse's The Art of Cookery in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife,[2] indicating that sponge cakes had been established at Grenada in the Caribbean, by the early 19th century.
Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the French Génoise, the Portuguese pão-de-ló, the Anglo-Jewish "plava"[3] and the possibly ancestral Italian/Sephardic Jewish pan di Spagna("Spanish bread", from the Ladino pan d'España, transferred to the Greek as pandespáni).[4][5] Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American Tres leches cake.[6] The sponge cake is a variation on the so called pan di Spagna (literally 'bread of Spain'), a cake invented by Giobatta Cabona (a cook from Genoa at the service of the genoese ambassador in Spain, marquis Domenico Pallavicini) on the occasion of a banquet, where he presented a cake of incredible lightness that took its name to honor the Spanish court[citation needed].
If you have been guest by us, you have probably tasted this simple but delicious cake that i bake almost every week!
Right now i have two ready to be baked, this time i added some pure orange flavor to give them a citrus spin.
I searched on Internet, looking for interesting facts about sponge cake, and Wikipedia seems to be a good source of info:
Sponge cake
From Wikipedia, the free encyclopedia
For other uses, see Sponge (disambiguation).
A slice of lemon sponge cakeSponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by either the batter method, or the foam method.
Typicially the batter method in the U.S. is known as a butter or pound cake while in the U.K. it is known as Madeira cake or Victoria sponge cake. Using the foam method a cake may simply be known as a sponge cake or in the U.K. occasionally whisked sponge, these forms of cake are common in Europe especially in French patisserie.
The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest recorded sponge cake recipe in English is attested to the 1615 book of English poet and author Gervase Markham entitled; The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman.[1] Though it does not appear in Hannah Glasse's The Art of Cookery in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife,[2] indicating that sponge cakes had been established at Grenada in the Caribbean, by the early 19th century.
Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the French Génoise, the Portuguese pão-de-ló, the Anglo-Jewish "plava"[3] and the possibly ancestral Italian/Sephardic Jewish pan di Spagna("Spanish bread", from the Ladino pan d'España, transferred to the Greek as pandespáni).[4][5] Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American Tres leches cake.[6] The sponge cake is a variation on the so called pan di Spagna (literally 'bread of Spain'), a cake invented by Giobatta Cabona (a cook from Genoa at the service of the genoese ambassador in Spain, marquis Domenico Pallavicini) on the occasion of a banquet, where he presented a cake of incredible lightness that took its name to honor the Spanish court[citation needed].
The recipe is use is very simple;
Sponge Cake
8 eggs, separated
2 cups sugar
2 cups flour
Vanilla extract or any other flavor
Preheat oven to 350F/180C.
Whip the egg whites, mix together in a big bowl egg yolks and sugar until yellow, then add a spoon of whipped eggs whites and the first cup of flour, possibly through a sifter.
Fold carefully, then add another spoon of whites and the rest of the flour; fold and add the rest of the egg whites, making sure to fold the batter very gently not to "burst" the air bubbles that make the cake fluffy.
Pour batter into a 9" mold, better if silicon, then bake until a toothpick inserted in the center will come out dry.
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