What is the difference between Victoria sponge and madeira cake?
A sponge cake is soft and is suitable for flat cakes, also it has a shelf life of about two days. A Madeira cake is a firmer more textured cake, suitable for cake sculptures and has a shelf life of up to two weeks!
The two main differences between a sponge and a roundworm is that a sponge has asymmetrical body plan, a roundworm has bilateral symmetry. The other difference is that a sponge lives in the ocean, roundworms live in freshwater habitats, in damp soils and as parasites in the tissue and body fluids of other animals.
After the death of Prince Albert in 1861, Queen Victoria spent time at her house on the Isle of Wight, withdrawing herself from society. In order to inspire the monarch to get back into the swing of civic duties, Queen Victoria was encouraged to host tea parties, at which the soon-to-be-known-as Victoria sponge cake was served. Victoria sponges became fashionable throughout Victorian England, and also became the measure of the home-baker.
Your probably mean Victorian sponge cake. It was probably popular during the The Victorian era in England during Queen Victoria's reign from 1837 until 1901. Sponge cake has been reported from as early as 1420! That's old. No, it's VICTORIA sponge , and was named in her honor during her reign. They are good sellers in gourmet bake shops to this day , and can be mail ordered as well, so even Americans can have…
What is difference between a common item you can buy in a store like a sponge and an artistic representation of a sponge?
A Victoria sponge is meant to be light, moist, well-risen, flavourful, a good colour, and with a thick layer of filling in the middle. The first two elements are heavily influenced by how well the butter and sugar are creamed together. Flavour, and to a certain extent colour, are achieved by using good quality ingredients (i.e butter, not margarine, good quality eggs (which give a yellower yolk), caster sugar (not granulated), and vanilla paste etc…
I have to make a victoria sponge for a food tech assessment on wednesday. I practised today and I didn't have enough time to leave the cakes to cool, therefore, the whipped double cream I used to sandwich it together melted... i am in a really big dilemma and i urgently need your help. Please can you reply before tuesday 29th january 2013.