Wikipedia

Sponge cake

Sponge cakeis a light cake made with eggs, flour and sugar,[1]sometimes leavened withbaking powder.[2]Some sponge cakes do not contain eggyolks,likeangel food cake,but most of them do. Sponge cakes, leavened with beaten eggs, originated duringthe Renaissance,possibly inSpain.[3]The sponge cake is thought to be one of the first non-yeastedcakes, and the earliest attested sponge cake recipe in English is found in a book by the British poetGervase Markham,The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman(1615).[4]Still, the cake was much more like acracker:thin and crispy. Sponge cakes became the cake recognised today whenbakersstarted using beaten eggs as a rising agent in the mid-18th century. TheVictoriancreation ofbaking powderby British food manufacturerAlfred Birdin 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of theVictoria sponge.Cakes are available in many flavours and have many recipes as well. Sponge cakes have becomesnack cakesvia theTwinkie.

Sponge cake
Sponge cake (Victoria sponge) at an English village fête baking competition (2014)
TypeCake
CourseDessert,tea
Region or stateUnited Kingdom
Main ingredientsWheat flour,sugar,egg whites,baking powder
VariationsRice flour

History

edit

The earliest known recipe for sponge cake (or biscuit bread) from Gervase Markham'sThe English Huswife(1615) is prepared by mi xing flour and sugar into eggs, then seasoning withaniseandcorianderseeds.[5]19th-century descriptions of "avral bread" (funeral biscuits) vary from place to place but it was sometimes described as "sponge biscuits" or a "crisp sponge" with a light dusting of sugar ".[6]Traditional American sponge recipes diverged from earlier methods of preparation by adding ingredients like vinegar, baking powder, hot water or milk.[7] The basic recipe is also used formadeleines,ladyfingers,andtrifles,as well as some versions ofstrawberry shortcakes.[8]

Although sponge cake is usually made without butter, its flavour is often enhanced withbuttercream,pastry creamor other types offillingsandfrostings.[9]The sponge soaks up flavours from fresh fruits, fillings and custard sauces.[7]Sponge cake covered in boiled icing was very popular inAmerican cuisineduring the 1920s and 1930s. The delicatetextureof sponge and angel food cakes, and the difficulty of their preparation, made them more expensive than daily staplepies.The historic Frances Virginia Tea Room inAtlantaserved sponge cake with lemon filling and boiled icing. New York City's Crumperie served not onlycrumpetsbut toasted sponge cake as well.[10][7]

Methods of preparation

edit

The basicwhiskedsponge cake contains no fat. It is made by whisking egg whites andcaster sugarand gently folding in flour.[8]The process of whisking egg whites incorporates air bubbles to create a foam by agitating the proteinalbumento create a partially coagulated membrane, making the egg whites stiffer and increasing their volume.[11]This type of cake, also calledfoam cake,depends on aeration of eggs and heat to rise.[9]Some types of sponges are baked in ungreasedpansto improve the cake's rise by allowing thebattertoadhereand climb the sides of the pan.[7]To maintain the moisture of the cake it is sometimes made withpotato flour.[12]

Variations on the basic sponge sometimes add butter or egg yolks to moisten the cake. ForGenoisecake, flour and melted butter are added to the egg mixture for a moister cake.[8]The "biscuit" sponge from earlyAmerican cuisineis made by beating egg yolks with sugar, then alternately folding in whisked egg whites and flour.Anne Willansays both types of sponge cake are represented inFrench cuisine.According to Willan "sponge may have some butter added, but not much or it will not rise".[7]Cream of tartarorbaking sodais recommended by some turn-of-the-20th-century cookbooks to makeSwiss rollsmore pliable and easier to roll.[13]

For some cakes, like theVictoria sponge,fat and sugar are creamed before eggs and flour are incorporated into the batter, similar topound cake.[8][14]In British English,layer cakeslike the Victoria sponge are called "sandwich sponge".[6]This type of buttery cake was not possible withoutbaking powder,which was discovered by English food manufacturerAlfred Birdin 1843, allowing the sponge to rise higher.[15][16]

Types

edit

Asian

edit
See also:MamónandMalay sponge cake
Steamed sponge cake known asma lai gao

In thePhilippines,sponge cakes andchiffon cakeswere introduced during the Spanish period. They are known collectively asmamón.They are typically baked as cupcakes (torta), asloaves(taisan), or as cake rolls (pianono). Traditionally they are simply served with just butter (ormargarine) and white sugar. Variants ofmamónalso use unique ingredients, the most common beingpurple yamandpandan leaveswhich result in theube cakeand thebuko pandan cake.[17][18][19]Crispy cookie-like versions are known asmamón tostadoandbroas.[20][21][22]

Steamed sponge cakes like thema lai gaoare commonly found inMalaysia.Chinesealmondsponge is steamed and topped with boiled icing, chocolate, vegetables or fresh fruit.Koreansponge calledsaengis usually made withrice flourand topped with whipped topping and fruit. SomeVietnamesevarieties may have fresh herbs likemint,lemongrassorbasiladded to the batter, and be topped with caramelized tropical fruit. Milk andjaggeryare added to sponge cake inIndiawhich is served with the creamySri Lankanspeciality "avocado crazy".[3]Western-style sponge cakes topped with whipped cream and strawberries are popular in Japan where sponge is also used as a base for cheesecakes.[5]

Angel food cake

edit
Main article:Angel food cake
Angel food cake

Angel food cakeis a 19th-centuryAmerican cakethat contains no egg yolks or butter. The cake is leavened using only egg whites and baking powder.[5]This recipe can be traced to 18th-century American cookbooks. The delicate cake is baked in an ungreased pan and cooled upside down.[7]

Boston cream pie

edit
Main article:Boston cream pie
Boston cream pie

The official state dessert ofMassachusetts,theBoston cream pie,is a chocolate-glazed, layered yellow sponge cake filled withpastry cream.It may be based on theWashington pie,originally two layers of yellow sponge cake with jam filling and a dusting of icing sugar.[6]The first known written recipe from the 1878Granite Iron Ware Cook Bookuses baking powder for the sponge.Maria Parloapublished several recipes for a cream pie, including one for a chocolate cream pie. Parloa's recipe is the closest to the modern Boston Cream Pie.[23]

Chiffon cake

edit
Main article:Chiffon cake
Colourful chiffon cake

Chiffon cakeis a light and moist cake which, in contrast to sponge cake, contains bothvegetable oiland baking powder. It is similar to angel food cake and was commonly served withgrapefruitat theBrown Derbyin Hollywood during the 1930s.[6]

Genoise

edit
Main article:Genoise

Frenchpastry chefscreated a cake texture that more resembledpound cakethan traditional sponge cake. Techniques were developed to make the cake lighter, including beating the eggs over heat or beating the egg yolks and whites separately.[24]

Pan di Spagna

edit

ThePan di Spagnaevolved from the Genoise cake as an attempt to simplify the original recipe.

Joconde cake

edit
Jaconde imprime

A relative of the Genoise, the Joconde sponge cake (or Biscuit Joconde) is a thin sponge cake made with ground almonds.[25][14]It can be used as a layer in alayer cake(for example anopera cake), or for decorative purposes asJoconde imprime.[25][26]

Pão-de-Ló

edit
Main article:Pão de Ló
Pão-de-ló

This sponge variation fromPortuguese cuisineis flavoured with lemon or orange peel. It is served plain, and day-old cake may be incorporated into other desserts likepuddings.Thepão-de-Ló de Alfeizerãois lightly baked to a pudding-like consistency, much like thepão-de-Ló de Ovar,and flavoured withbrandy.Anecdotal legends about the cake's origin associate it with a secret recipe passed down bynunsto the village of Alfeizerão. The manufacture of commercial markets began during thePortuguese Revolution of 1910.[27]

ThePão-de-Lóevolved from the oldFrenchpain de lof,which in turn was aDutchborrowing fromloef.[28]All variantsloef,lofandlóare related to the English wordluff,and refer to the windward (akaluffward/loofward) side of a nauticalsail.[29]The French make a very similar cake calledGâteau de Savoie.[30]In Italy, the cake was known aspan di spagna.Also in Portugal, the termpão de Hespanha/pão de Castellawas used around the 16th century. Introduced to Japan by Portuguese traders in the 16th century, the Japanese variations on the cake are known ascastella,kasuteraor simplypan.[6][31]

Plava

edit

Plavais a sponge cake that is found inJewish cuisineand is usually eaten duringPesach.The batter is leavened with egg whites and frequently includes flavourings like lemonzestor almond essence.[32]

Swiss roll

edit
Three slices of Swiss roll cake

ASwiss rollis a thin sponge cake that is spread with a layer of filling and rolled as aroulade(into a log shape).[14]

There are many variations. A Christmas-themed chocolate variation is calledYule log.[33]In the US and some other countries, it may be filled withjamand called a jelly roll.[33]In Spanish-speaking countries, it is often calledbrazo de reina(queen's arm) orarrolladoand filled withdulce de leche,[33][34]and a strawberry-filled version may be calledrollo de fresa(strawberry roll).[35]

Tipsy cake

edit

Isabella Beetonincluded a recipe for her version ofTipsy cakeinMrs Beeton's Book of Household Managementwhere the cake was baked in a decorativemouldbefore it was soaked insherryand brandy with custard poured over, or broken into smaller pieces and topped with whipped cream like atrifle.[36]

Soda cake

edit
Main article:Fanta cake
A Fanta cake

ASoda cakeor Fanta cake is acakethat originated inGermany,made with a sponge base. The key ingredient of the sponge base isFantaorsparkling mineral water;thus, the cake base becomes fluffier than usual sponge-based cakes.[37]It is very popular inGermany,theSouthern US,AndWest Africa.

Trifle

edit
Main article:Trifle
Trifle

The earliest known form oftriflewas a simple thickened cream flavored with sugar,rose waterandgingerbut recipes for egg-thickenedcustardpoured over sponge fingers, almondmacaroonsandsack-soakedratafiabiscuits are known from the mid-18th century. In 1747Hannah Glasseaddedsyllabubandcurrantjelly over the custard. Similar recipes are known for the same time with the sponge soaked insherry,wine or fruit juice.Eliza Acton's recipe for "Duke's Custard" was made from custard poured over brandied cherries rolled in sugar with sponge fingers (or macaroons) and pink whipped cream.Wyverncomplained that trifle "should be made to time-honoured standards, and not debased into a horror of stale cake, mean jam, canned fruits, packet jelly and packet custard."[36]

Victoria sponge

edit
Victoria sandwich cake

TheVictoria sponge,also known as theVictoria sandwichcake, was named afterQueen Victoria,who was known to enjoy the small cakes with her afternoon tea. The version Queen Victoria ate would have been filled withjamalone, but modern versions often include cream.[38]The top of the cake is not iced or decorated apart from a dusting ofpowdered sugar.The recipe evolved from the classicpound cakemade with equal proportions of flour, fat, sugar and eggs. The invention ofbaking powderin 1843 by English food manufacturerAlfred BirdinBirminghamallowed the cake to rise higher than was previously possible.[38][16]Cookery authorFelicity Cloakewrites that this invention "was celebrated with a patriotic cake" —the Victoria sponge.[38]

A Victoria sponge is made using one of two methods.[15]The traditional method involves creaming caster sugar with fat (usuallybutter), mi xing thoroughly with beaten egg, then folding flour and raising agent into the mixture. The modern method, using an electricmixerorfood processor,involves simply whisking all the ingredients together until creamy.[39][8][40]Additionally, the modern method typically uses an extra-raising agent, and some recipes call for an extra-soft butter or margarine.[15]This basic "cake" mixture has been made into a wide variety of treats andpuddings,includingcupcakes,chocolate cake,andEve's pudding.[39][40][8]

Religious celebrations

edit

Passover

edit

Since sponge cakes are not leavened withyeast,they are popular dessert choices for the Passover feast.[41]Typically, Passover sponges are made withmatzomeal, shreddedcoconut,[42]matzo flour, potato flour, or nut flour (almond,hazelnutetc.) since raw wheat products may not be used.[43]No raising agent may be used due to the strict prohibition of even the appearance of a leavening effect. Therefore, the beating of egg whites in the mix to achieve aeration is an essential characteristic of any Passover sponge recipe. Many families have at least one recipe they pass down through generations, and matzo meal-based cake mixes are available commercially. Several brands are easily found in kosher stores, especially before Passover. Typical flavourings include almonds, apples, dark chocolate, lemon, pecans, and poppy seeds. Apple or orange juice is the liquid ingredient. Milk is avoided because it cannot be included in a dessert to be served after a meat-based meal. The sponge, or a heavier variant in the form of an almond pudding, may be included as an element of the dessert in the Passover meal during theSederservice when it is often combined in serving with a fruitcompote.[44][45]

Christmas

edit

TheYule logis a Christmas dessert made from a sheet of sponge cake spread with filling and rolled up. It is topped with chocolate to give the appearance ofbark.Decorative elements like mushrooms made of meringue, spun-sugar spiderwebs or crushedpistachioscan be added to enhance the cake's finished appearance.[6]

edit

See also

edit

References

edit
  1. ^Oxford English Dictionary
  2. ^"Sponge cake".BBC.Retrieved2019-11-19.
  3. ^abCastella, Krystina (2010).A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World,pp. 6–7.ISBN978-1-60342-576-6.
  4. ^Davidson, Alan (2002).The Penguin Companion to Food.Penguin Books. p. 147.
  5. ^abcHumble, Nicola.Cake: A Global History.
  6. ^abcdefOxford Companion of Sugar and Sweets
  7. ^abcdefByrn, Anne (2016-09-06).American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes.Rodale.ISBN9781623365431.
  8. ^abcdefMary Berry's Ultimate Cake Book.1995 printing.
  9. ^abBraker, Flo (2003).The Simple Art of Perfect Baking.Chronicle Books.ISBN9780811841092.
  10. ^Tea at the Blue Lantern Inn: A Social History of the Tea Room Craze in America.St. Martin's Press. 2002. p. 44.
  11. ^Hanneman, L. J. (2005).Patisserie.Elsevier. p. 81.
  12. ^Bennion, E. B. (1997).The Technology of Cake Making.Springer. p. 15.
  13. ^The Bulawayo Cookery Book.1909. p. 114.
  14. ^abcGisslen, Wayne (2005).Professional baking(4th ed.). Hoboken, N.J.: John Wiley. p. 354.ISBN0-471-46427-9.OCLC53021627.
  15. ^abcCloake, Felicity (16 May 2013)."How to make the perfect Victoria sponge cake".The Guardian.Retrieved17 May2013.
  16. ^ab"Alfred Bird: Egg-free custard inventor and chemist"Archived2018-02-26 at theWayback Machine.Birmingham Mail.Retrieved 25 February 2018.
  17. ^Polistico, Edgie (2017).Philippine Food, Cooking, & Dining Dictionary.Anvil Publishing, Incorporated.ISBN9786214200870.
  18. ^"Mamon Recipe".Foxy Folksy.21 June 2017.Retrieved7 December2018.
  19. ^Agbanlog, Liza (29 October 2014)."Mamon (Filipino Sponge Cake)".Salu Salo Recipes.Retrieved7 December2018.
  20. ^"'Broas,' Baclayon's more famous attraction ".Philippine Daily Inquirer.2 January 2016.Retrieved19 November2022.
  21. ^"Mamon tostado(filipino cookie)".PetitChef.Retrieved7 December2018.
  22. ^"Mamon Tostado".Atbp.ph.25 June 2016.Retrieved7 December2018.
  23. ^Patent, Greg. "Boston Cream Pie".{{cite journal}}:Cite journal requires|journal=(help)
  24. ^Krondl, Michael (2011).Sweet Invention: A History of Dessert.p. 152.
  25. ^abSegnit, Niki (2018).Lateral cooking.London: Bloomsbury Publishing.ISBN978-1-4088-5689-5.OCLC1019930826.
  26. ^Charles, Gilles (2009).La cuisine expliquée.Editions BPI. p. 497.ISBN9782857087250.
  27. ^"Pão-de-Ló de Alfeizerão".DGADR.
  28. ^S.A, Priberam Informática."Consulte o significado / definição de ló no Dicionário Priberam da Língua Portuguesa, o dicionário online de português contemporâneo".dicionario.priberam.org.
  29. ^"ETIMOLOGIAS"(PDF).academiagalega.org.Retrieved2020-07-13.
  30. ^Group, Octopus Publishing (2001).Larousse Gastronomique.Octopus Publishing Group.ISBN978-0-600-60688-8.{{cite book}}:|last=has generic name (help)
  31. ^"Kasutera: The cake introduced in Japan by the Portuguese in the 16th century – Heritage".May 16, 2012.
  32. ^Phillips, Denise.The Gourmet Jewish Cookbook.p. 239.
  33. ^abcCastella, Krystina (2012-01-03).A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far; Honey cakes to flat cakes, fritters to chiffons, tartes to tortes, meringues to mooncakes, fruit cakes to spice cakes.Storey Publishing, LLC. p. 116.ISBN978-1-60342-446-2.
  34. ^"Brazo de Reina Recipe (Swiss Roll)".PBS Food.Retrieved2024-03-15.
  35. ^Martínez, Mely (2024-04-30).Mexico in Your Kitchen: Favorite Mexican Recipes That Celebrate Family, Community, Culture, and Tradition.Rock Point. p. 194.ISBN978-1-63106-937-6.
  36. ^abNorwak, Mary (2008-04-11).English Puddings: Sweet & Savoury.Grub Street Publishers.ISBN9781910690574.
  37. ^"Learn About Cake Baking with Soda Pop".BettyCrocker.Archivedfrom the original on 4 November 2023.Retrieved7 October2023.
  38. ^abc"The great Victoria sandwich"Archived2018-04-13 at theWayback Machine.The Telegraph.Retrieved 25 February 2018.
  39. ^abBe-Roflour Home recipes 40th edition
  40. ^abDelia Smith's Book of Cakes.Sixth Impression, 1981.
  41. ^Fabricant, Florence (March 28, 1993)."FOOD: Healthful Tips for Passover Favorites".New York Times.RetrievedOctober 20,2007.
  42. ^"Raffaello Cake Recipe – Coconut & White Chocolate".VideoCulinary.Retrieved2016-01-04.
  43. ^Fabricant, Florence (April 8, 1990)."FOOD: Meeting the Challenge of a Dessert for the Passover Meal".New York Times.RetrievedOctober 20,2007.
  44. ^"Shalom Boston – Traditional Passover Seder Menu".
  45. ^Nathan, Joan(1998).Jewish Cooking in America.Knopf Doubleday Publishing.ISBN9780375402760.
edit
Wikimedia Commons has media related toSponge cakes.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Sponge_cake&oldid=1259959392"