Sponge cakes

Sponge cakes are a type of cake made from flour, sugar, and eggs, and sometimes leavened with baking powder. Their structure is provided by beaten egg whites (in some cases whole eggs), creating a foamy texture.

History

The earliest recorded sponge cake recipe in English is found in a book by the English author Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). However, the sponge cake has a much longer history in other parts of the world, such as the Italian Genoise cake and the French Génoise.

Types of Sponge Cakes

There are several types of sponge cakes, each with their own unique characteristics.

Genoise

Genoise is an Italian sponge cake named after the city of Genoa. It is a whole-egg cake, unlike some other types of sponge cakes that only use egg whites.

Victoria Sponge

The Victoria Sponge, also known as the Victoria Sandwich, is a British cake named after Queen Victoria. It consists of two sponge cakes sandwiched together with jam and cream.

Biscuit Sponge

The Biscuit Sponge is a French sponge cake that is often used as a base for many desserts, such as trifle and tiramisu.

Preparation and Baking

The preparation of sponge cakes involves beating the eggs (or egg whites) with sugar until they are light and foamy. The flour is then gently folded in. The batter is baked in a moderate oven until it is golden and springs back when lightly touched.

Variations

There are many variations of sponge cakes, often involving different flavorings, fillings, and toppings. Some popular variations include the lemon sponge cake, chocolate sponge cake, and coconut sponge cake.

See Also

• Cake
• Baking
• Pastry