SPONGE CAKE

Sponge cake is most popular cake prepared all over the globe. It is a cake based on flour (all purpose flour), sugar, and eggs, sometimes leavened with baking powder that derives its structure from egg foam into which the other ingredients are folded. Sponge cake can be eaten on its own or else can also  incorporate a vast variety of recipes with this pre baked sponge cake that serves as the base.

The sponge cake is thought to be the first 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. 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" and the possibly ancestral Italian/Sephardic Jewish pan di Spagna ("Spanish bread", from the Ladino pan d'España, transferred to the Greek as pandespáni).

The basic sponge cake is used for many treats and pudding such as Madeleine, ladyfingers, trifles, swiss rolls, strawberry shortcake etc. Amazingly this basic cake also carries the name an eminent person namely Victoria sponge cake which was named after Queen Victoria. This is a traditional Victoria sponge cake that consists of jam sandwiched between two sponge cakes and the top of the cake is not iced or decorated.

A Victoria sponge is made using one of two methods. The traditional method involves creaming caster sugar with fat (usually butter), 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.

This basic sponge 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. A little history of the sponge cake is that during the renaissance (year 1420-1520), Italian cooks became famous for their baking skills and were hired by households in both England and France.

The new items that they introduced were called "biscuits," though they were the forerunner of what we now consider to be sponge cake and then Gervase Markham (1568-1637), English poet and author, recorded the earliest sponge cake recipe in English in 1615. These sponge cakes were most likely thin, crisp cakes (more like modern cookies).

By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs. Once as much air as possible had been beaten in, the mixture would be poured into molds, often very elaborate creations, but sometimes as simple as two tin hoops, set on parchment paper on a cookie sheet. It is from these cake hoops that our modern cake pans developed.

A typical sponge cake is made by beating the eggs with sugar until they are light and creamy, then carefully sieving and folding in the flour (depending on the recipe, the flour may be mixed with a small amount of baking powder. 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.

The mixture is then poured into the chosen greased cake tin and baked. Great care is taken 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. This has got to be the simplest sponge cake mixture ever! Flavorings of your choice can be added like orange or lemon cake, chocolate cake, vanilla, caraway, coffee etc.

The only limitation with sponge flavors is your imagination. If the flavoring is a powder (eg cocoa powder) reduce the amount of flour slightly. Sponge cakes depend on the whipping of eggs for their height and spongy texture. Any sponge cake you make will require a good deal of eggs, the use of an electric mixer and something saucy or pudding-like to add moisture to the cake when eaten.

Because sponge cakes themselves are rather bland, they are used as the base for such desserts as shortcakes or trifles. Sponge cake are light fluffy and airy. To make a spongy fluffy and delicious cake check the making of sponge cake and follow the step by step instructions as this is the base cake for all the wonderful luscious pastries you prepare at home. Enjoy making of the basic sponge cake at:

 

 

Sponge cake

 Author : Admin

 

 

 

 

 

 

 

 

 

 Recipe of Sponge cake

 

 

Ingredient Name	Unit	Quantity
eggs	number	6
flour	cup	1

Directions | How to make Sponge Cake
BASIC SPONGE  CAKE INGREDIENTS:- Egg whites of 6 eggs seperate egg yolk of 6 eggs 1cup of all purpose flour or maida 1 cup of powdered sugar 1/2 tsp baking powder 2 tblsp melted butter (optional) 1 tsp vanilla extract or essence 1/4 tsp salt baking sheet,non stick spray DIRECTIONS:- Pre heat the oven to 375' F for 15 mins Seperate the egg whites from egg yolks and beat the egg whites in the mixer or whisk the whites with a whisk till the whites turn fluffy and stand.(if using mixer it will take 5 mins to beat and if using whisk will take @ 20 mins). Meanwhile also whisk the yolks also seperately.take the flour and add the baking powder,salt to it and mix together (you can sieve it also if you want). To the yolk add the sugar and butter(optional) and mix it properly.Now take the yolk mixture and fold it in the egg white slowly and the slowly fold the flour mixture and mix just once or twice. Spread this mixture on the sprayed sheet and tap it little to spread evenly and bake it in the oven for 22 to 25min at 375' F until done check by putting a toothpick or knife thr the cake it comes out clean it's done.