Sponge cakes are extremely light, airy and delicious cakes. This light texture is due to the lack of heavy ingredients such as fat, butter or oil. With no leavening agents such as baking powder, the volume of sponge cake is created by using stiffly whipped egg whites as a base for the batter. Almost always baked in a tube pan, sponge cakes are usually served drizzled with glaze or some type of fruit sauce.
Asked in Cakes, Sponge Cake
What are the similarities of a butter cake and a sponge cake?
Asked in Sponge Cake
What is the main difference between angel food cakes and sponge cakes?
Angel Food Cake is a type of sponge cake that is hallmarked by it's lighter-than-air, almost fluffy texture. This type of cake uses the leavening of stiffly beaten egg whites to achieve an airy crumb that is highly absorbent when served with a sauce or a glaze. Prized for it's delicate nature, one of the distinct characteristics of an angel food dake is the fact that it is virtually fat free. This fact alone makes it a popular choice for those watching their fat intake. Sponge Cake is very much like an angel food cake with the exception of fats added to the recipe in the form of egg yolks. The use of egg yolks in the recipe results in a texture that is more dense and moist than that of an angel food cake. Like angel food cakes, sponge cakes can be served with a glaze or a sauce or can be layered with fillings such as buttercream, ganache, jam, whipped cream or fruit curd. Due to it's absorbent texture and ability to be adapted to a variety of different uses, sponge cake is considered to be a highly versatile cake.
Asked in Recipes, Chocolate Cake, Sponge Cake
What is the recipe for chocolate sponge cake?
Just type chocolate sponge cake in the search engine and pages of recipes come up or use the recipe below. 195 g plain flour 200 g white sugar 25 g cocoa powder, sifted 1 tsp baking powder 1 tsp bicarbonate of soda 1/4 tsp salt 75 g unsalted butter, melted 240 ml warm water 1 tablespoon lemon juice or vinegar 1 tsp vanilla essence For the frosting 170g semi-sweet chocolate, chopped 180ml cream 1 Tbl unsalted butter, at room temperature Method Preheat oven to 177 degrees C. Grease and line the base of your cake tin with baking paper. In a large bowl, stir together the flour, sugar, sifted cocoa powder, baking powder, bicarb and salt. Add the melted butter, water, lemon juice or vinegar and vanilla. Mix all the ingredients together until well blended. Pour into your prepared cake tin and bake in a preheated oven for about 35 minutes, or until the sponge bounces back when lightly pressed and a skewer inserted into the middle of the cake comes out clean. Remove from oven and place on a wire rack to cool. Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to the boil and then immediatly pour over the chocolate. Allow to stand for five minutes, then stir until smooth. Let the ganache sit at room temperature until slightly firm (about one hour) and then beat until smooth and light. Spread the ganache over the cooled cake and enjoy! Make truffles with any left over ganache: place the ganache in the fridge until firm (for several hours or overnight). When ready, removef rom the fridge. Spread some cocoa powder onto a flat surface or plate, then using your hands and a small spoon, form the chocolate into round, bite-sized balls. Immediately roll the balls in the cocoa powder and voila - homemade truffles!
Asked in Cakes, Sponge Cake, Cake Decorating
How do you decorate plain genoise sponge cake?
Sponge cakes are generally dry and lacking in flavor. That said, after torting your layers you will need to moisten the cake with a flavored simple syrup, preferably using a flavor that compliments the filling. For example, coffee/espresso syrup for a chocolate genoise with a mocha or chocolate filling. If you're using a berry filling, flavor the simple syrup with liqueur or extract that compliments the berry. Personally, I will often times use a syrup lightly flavored with lemon peel. After moistening your layers you have two options: Let it soak for a day and add more (optimal flavor) or you may continue to decorate with buttercream or a frosting of your choice. For a smooth exterior, frost the sides with an even amount of buttercream then the top and, using even pressure and a sweeping motion, remove the lip of frosting around the edges. If the frosting isn't smooth, simply place the frosted cake in the ice box for about 20 minutes then, using a spatula dipped in hot water + wiped dry, lightly run the spatula around and over the cake to smooth the frosting.
What is a long cylindrical sponge cake with jam and butter cream called?
Asked in UK Food, Sponge Cake
Was the Victorian sponge cake made in the Victorian era?
Asked in Cakes, Sponge Cake
What type of heat transfer is it when you cook a sponge cake?
What is a recipe for vegan Victoria sponge cake?
Ingredients 1 cup soy milk 1 tsp. apple cider vinegar 1¼ cups flour 2 Tbsp. cornstarch ¾ tsp. baking powder ½ tsp. baking soda ½ teaspoon salt ⅓ cup canola oil ¾ cup sugar 2 tsp. vanilla extract ¼ tsp. almond extract Preheat oven to 350 degrees F (180 degrees C). Grease two sandwich tins. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to curdle. Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix. Beat together the soy milk mixture, oil, sugar and vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. Distribute mix between the two tins and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting. Spread with vegan buttercream on top half. Spread 3 Tbs of raspberry jam on the other half, and sandwich together. Sprinkle caster sugar on top.