 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.[1][2] The sponge cake is thought to be one of the first of the non-yeasted cakes, and 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[3], indicating that sponge cakes had been established in at least some Anglophone countries by the early 19th century. Look up sponge in Wiktionary, the free dictionary. ...
Image File history File linksMetadata Download high-resolution version (2560x1920, 2378 KB) A slice of sponge cake, with a lemon filling. ...
Image File history File linksMetadata Download high-resolution version (2560x1920, 2378 KB) A slice of sponge cake, with a lemon filling. ...
For other uses, see Flour (disambiguation). ...
Species T. aestivum T. boeoticum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References: ITIS 42236 2002-09-22 Wheat Wheat For the indie rock group, see Wheat (band). ...
This article is about sugar as food and as an important and widely traded commodity. ...
Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ...
[[Image:PIPEPEPEPEPEPEPEPEEPEPEPEPEPEPEPEPEPEPEPEPbe caused by ingredients like buttermilk, lemon, yoghurt, citrus, or honey. ...
Written in 1747, Hannah Glasses (1708-1770) The Art of Cookery made Plain and Easy represents one of the most important references for culinary practice in England and the American colonies during the latter half of the 18th century and the beginning of the 19th. ...
Lydia Maria Child (February 11, 1802, Medford - July 7, 1880, Wayland) was an American abolitionist, novelist, and journalist. ...
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 Anglo-Jewish "plava" [4] and the possibly-ancestral Italian/Sephardic Jewish pan di Spagna ("Spanish bread" , from the Ladino pan d'Espanya)[5][6]. Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American Tres leches cake.[7] A patisserie is a French bakery and its products that specializes in pastries and sweets. ...
A Génoise Cake is an Italian cake named after Genoa that does not use any leavening and instead uses air suspended in the batter during mixing to give volume to the cake. ...
In the strictest sense, a Sephardi (ספרדי, Standard Hebrew Səfardi, Tiberian Hebrew Səp̄ardî; plural Sephardim: ספרדים, Standard Hebrew Səfardim, Tiberian Hebrew Səp̄ardîm) is a Jew original to the...
Ladino is a Romance language, derived mainly from Old Castilian (Spanish) and Hebrew. ...
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, lemon juice and baking powder. ...
A Tres Leches with cherries. ...
Histoy In 1900 New Zealand inventor, Ernest Godward had invented and patented an egg-beater that could prepare eggs for a sponge cake in three and a half minutes, previously it took 15. Thus revolutionising the the food preparation for not just sponge-cake, but thousands of other dishes, and is still widely used around the globe today. For other uses, see Inventor (disambiguation). ...
Ernest Godward was born in Marylebone, London on April 7, 1869. ...
Making a sponge cake A basic sponge cake is made by beating the eggs with sugar until they are light and creamy[1][8], then carefully sieving and folding in the flour (depending on the recipe, the flour may be mixed with a small amount of baking powder, though some recipes use only the air incorporated into the egg mixture, relying on the denaturing of the egg proteins and the thermal expansion of the air to provide leavening). Sometimes, the yolks are beaten with the sugar first while the whites are beaten separately to a meringue-like foam, to be gently folded in later.[2] The mixture is then poured into the chosen cake tin and baked. As can be seen, both methods take great care to incorporate air in the beating, whisking and sieving stages. This makes a very light product, but it is easy to lose the air by removing the cake before it has finished in the oven. [[Image:PIPEPEPEPEPEPEPEPEEPEPEPEPEPEPEPEPEPEPEPEPbe caused by ingredients like buttermilk, lemon, yoghurt, citrus, or honey. ...
A leavening agent is an organism or substance that when added to a dough of flour and water causes it to rise by evolving carbon dioxide or other gases that become trapped as bubbles within the dough. ...
Lemon meringue muffins For the Dominican folk dance and the music it is performed to, see merengue. ...
Fold may refer to: Look up Folding in Wiktionary, the free dictionary. ...
Before the mixture has cooled, after cooking, it is still flexible. This allows the creation of rolled cakes such as the Swiss roll, the jelly roll, or the Bûche de Noël. This basic recipe is also used for many treats and puddings, such as madeleines, ladyfingers and trifles, as well as some versions of strawberry shortcake. [8][1] In addition, the sponge cake technique is used in angel food cake (where only egg whites are used) and some recipes for Belgian waffles (where the egg whites are separated from the yolk and folded into the batter at the end of preparation). For other uses of the term jelly roll, see Jelly roll. ...
A jelly roll (known outside of the United States as Swiss roll) is a cylindrical cake containing jelly or jam. ...
This article does not cite any references or sources. ...
This article needs additional references or sources for verification. ...
Lady finger, ladys finger, or ladyfinger may refer to: Okra Lady Finger (cocktail) Lady Finger (cookie) Ladyfinger grape Polygonum persicaria - more commonly called ladys thumb Mammillaria elongata - a species of cactus in the genus Mammillaria Lady Finger (firecracker) - a kind of firecracker that is smaller than normal but...
Trifle A trifle is a British dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or, more recently, jelly (American term: gelatin) and whipped cream, usually arranged in layers with fruit and sponge on the bottom, custard and cream on top. ...
For other uses, see Strawberry (disambiguation). ...
Strawberry shortcake Shortcake is a sweet biscuit (in the American sense: that is, a crumbly, baking soda- or baking powder-leavened bread), and a dessert made with that biscuit. ...
Angel cake is a type of cake that became popular in the U.S. in the 19th century. ...
Belgian waffles are a type of waffle identified by their larger size, lighter batter and higher grid pattern which forms deep pockets. ...
Victoria sponge The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat. A traditional Victoria sponge consists of jam and whipped cream sandwiched between two sponge cakes; the top of the cake is not iced or decorated. But there is also a lemon filling option. Image File history File links Question_book-3. ...
Queen Victoria redirects here. ...
Jam from berries Jam (also known as jelly or preserves) is a type of sweet spread or condiment made with fruits or sometimes vegetables, sugar, and sometimes pectin if the fruits natural pectin content is insufficient to produce a thick product. ...
Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ...
Buttercream swirls are piped onto the sides of cake. ...
A Victoria sponge is made in two main ways. The traditional method involves creaming caster sugar with fat (usually butter, although margarine can also be used), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture. The modern method, using an electric mixer or food processor, involves simply whisking all the ingredients together until creamy.[1][2][8] In the latter case, a little extra raising agent is normally used, and some recipes call for an extra-soft butter or margarine.[citation needed] Both are relatively quick and simple, producing consistent results, making this type of mixture one of the most popular for children and people in a hurry. This basic 'cake' mixture has been made into an endless variety of treats and puddings, including fairy cakes, butterfly cakes, chocolate cake, Eve's pudding and many others.[1][2][8] For other uses, see Butter (disambiguation). ...
Margarine in a tub Margarine (pronunciation: ), as a generic term, can indicate any of a wide range of butter substitutes. ...
A food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. ...
Cupcake - Wikipedia /**/ @import /skins/monobook/IE50Fixes. ...
A Butterfly cake is a cake made from a simple cupcake. ...
For the song by rock group Crowded House, see Chocolate Cake (song). ...
Eves pudding is a type of pudding made from apples and Victoria sponge cake mixture. ...
Other names for the Victoria Sponge are Victoria Sandwich and, less commonly, Victorian Cake.
Sponge cakes during Passover Since Sponge cakes are not leavened with yeast, they are popular dessert choices for the Passover feast.[9] Typically, Passover sponges are made with matzo meal or matzo flour since raw wheat products may not be used.[10] So popular is the sponge cake at Passover that most families have at least one recipe they pass down through generations which is referred to as the Passover Sponge Cake, and companies such as Manischewitz even make matzo meal-based cake mixes. Typical passover sponge flavorings include almonds, lemon, poppyseeds, apples, and chocolate. This article is about the Jewish holiday. ...
Manischewitz is a leading brand of kosher products based in the United States, best-known for their wine and matzo. ...
See also Vendor sells castella at a festival in Hakone Castella or kasutera (Japanese: カステラ) is a sponge cake made of sugar, flour, eggs, and starch syrup. ...
External links
References - ^ a b c d e Bero flour Home recipes 40th edition
- ^ a b c d Delia Smith's Book of Cakes Sixth Impression 1981.
- ^ Child, Lydia Maria, The American Frugal Housewife, 12th ed., Boston: Carter, Hendee &co, 1832 (Project Gutenberg edition)
- ^ Roden, Claudia, The Book of Jewish Food, New York: Alfred A. Knopf, 1996, ISBN 0394532589, p 187-8.
- ^ The Silver Spoon, US ed., New York: Phaidon Press, 2005, ISBN 0714845310, p. 1013.
- ^ Roden, 1996, p. 595.
- ^ King Arthur Flour Co, King Arthur Flour Baker's Companion, Woodstock, VT: Countryman Press, 2003, ISBN 0881505811.
- ^ a b c d Mary Berry's Ultimate Cake Book 1995 printing.
- ^ FOOD; Healthful Tips for Passover Favorites by Florence Fabricant, New York Times, March 28, 1993. Accessed October 20 2007
- ^ FOOD; Meeting the Challenge of a Dessert for the Passover Meal by Florence Fabricant, New York Times, April 8, 1990. Accessed October 20 2007
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