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Sponge Cake
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.
319 Questions
Why is spomge cake called sponge cake?
Asked by Wiki User
because Queen Victoria liked a slice of sponge cake with her afternoon tea.
What does caster sugar do in the cakes?
Asked by Wiki User
Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States. It is useful for dissolving in cold liquids or in egg whites for meringues.
What is the difference between sponge cake and regular cake?
Asked by Wiki User
the diffewrence is that pound cake is thicker and has more moistness to it and sponge cake is kinda dry. it really depends on how you make it. but really,the pound cake is better
Can you eat sponge cake when pregnant?
Asked by Wiki User
it is okay to eat ice cream during pregnancy just dont overdue it
Do you have to use baking soda for a sponge cake?
Asked by Wiki User
No, if you put soda in a cake it would probably taste horrible and it would be all mushy and squishy and damp. What you do have to put in, however, is baking soda which looks like white flour.
Can you freeze lemon drizzle sponge cake?
Asked by Wiki User
Sponge Cake freezes quite well! Just be aware that it can go soggy when defrosted. I wouldn't use a microwave to defrost it either, just leave it out at room temperature for the day. Hope this helps!
Do you use self-raising flour or plain flour for a sponge cake?
Asked by Wiki User
As long as it is fresh. Baking powder can loose some of it's punch over time if not in a sealed container. Flour on the shelf is not packaged as tightly as baking powder in a can. It is not a big loss but does occur. It is not better, just a convenience.
Why did my Victoria sponge cake crack on the top?
Asked by Wiki User
because you have left it to long in the oven,its over cooked
When making a sponge cake are new eggs best?
Asked by Wiki User
Fresh eggs are always better for taste and quality, but - as long as the eggs haven't gone bad - they will still do just fine.
What is the oven temperature for a sponge cake?
Asked by Wiki User
Usually it is between 325 and 350 F, 160-180 C.
Have to use baking powder to make a sponge cake?
Asked by Wiki User
- Sugar
- Flour
- Eggs
- Milk
- Baking Powder
- Butter
Why does the sponge cake break?
Asked by Wiki User
Either cooked too long in the oven or once cooked has been left out to cool for too long.
How do you make a sponge cake with plain flour?
Asked by Wiki User
- 175g unsalted butter
- 175g caster sugar
- 3 eggs, beaten
- 175g self-raising flour
Filling
- 3 tbsp strawberry jam
- 500ml double cream
2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
4. Bake for 20 minutes. Leave to cool and then remove from the tins.
5. Whip the cream until thick and use it to fill the sponge with the jam.
6. Dust liberally with icing sugar to serve.
How much castor sugar do you use in sponge cake?
Asked by Wiki User
First you have to weigh your eggs with it shells, suppose it weigh 200g, so you will need 200g of flour and caster sugar, and margarine.
How long will sponge cake last?
Asked by Wiki User
An iced sponge cake will last around 3 to 4 days if it is kept in the fridge, but if kept in freezer you will have to give it a day to thaw and if you coloured the icing yourself ot may 'bleed' which means the icing will marble
How do you prepare a home made sponge cake mix?
Asked by Wiki User
you will need
200g /8oz - self raising flour
200g /8oz - butter
200g /8oz - sugar
4 eggs
method -
1. cream the butter and sugar together till smooth
2. add in the eggs 1 at a time mixing
3. slowly sift and stir the flour in
will need 15-25 mins in the oven at around 180º
