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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.
81 Questions
What is the difference between sponge cake and regular cake?
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
Will a sponge cake keep for seven days?
A sponge cake can typically last for about 3 to 5 days when stored properly at room temperature in an airtight container. If you want it to last longer, you can refrigerate it, which may extend its freshness to about a week. However, refrigeration can sometimes affect the texture, making it denser. For best results, consider freezing it if you need to store it for longer periods.
Can you eat sponge cake when pregnant?
it is okay to eat ice cream during pregnancy just dont overdue it
Do you have to use baking soda for a sponge cake?
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?
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?
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?
because you have left it to long in the oven,its over cooked
When making a sponge cake are new eggs best?
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.
Why does the sponge cake break?
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?
- 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?
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?
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?
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
What is the role of sugar in a sponge cake?
Generally, the sugar used is caster sugar, but any pale fine sugar ought to do.
Who created Victoria sponge cake?
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 one.
A cake can become dry and fragile (not hold together well) if it is not moist enough and if it lacks proper bonding during baking. This type of bonding that holds the cake together usually comes from eggs and a little bit from butter, milk, margerine, or shortening. Water (along with all other liquids) will make the cake moist and not dry.
How do you bake an eggless sponge cake?
½ pack Condensed Milk(200 gms)
2¾ cups All Purpose Flour
1½ tsps. Baking Soda
2 tbsps. Sugar(powdered)
½ cup Butter
½ tsp. Vanilla Extract
100 ml Soda water
What is the difference between heated eggs vs unheated in a sponge cake?
Using eggs will give your cake structure and bind the ingredients together. Since a sponge cake rises with heat due to the yeast in the flour or bicarbonate of soda that you can add, using heated eggs will start the rising early before all the ingredients are added and mixed. Using cold eggs or room temperature eggs gives you enough time to mix and blend all the ingredients together before putting it into the oven to bake and rise.
No, because Bill Nye said so. (In his cells video you can find it on youtube)
Does plain sponge cake taste bad?
Its ok, but its better with icing cause it gives it a really nice flavour
