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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 kind of flour should be used in sponge cake?
Cake flour is best to use for sponge cake because it is low in gluten and so produces a very tender, moist crumb.
Do you take a sponge cake immediately out of the oven once baked?
No, it's best to let a sponge cake cool in the pan for about 10-15 minutes after baking. This allows it to set and makes it easier to remove from the pan without breaking. After that, transfer it to a wire rack to cool completely before frosting or serving.
What can you use in a sponge cake if you dont have cornflour?
If you don't have cornflour, you can substitute it with an equal amount of all-purpose flour, though the texture may be slightly denser. Alternatively, you can use potato starch or tapioca flour, which can also help achieve a light and airy texture. Another option is using a mixture of all-purpose flour and a bit of baking powder to mimic the effects of cornflour.
Where does genoa sponge cake come from?
Genoa sponge cake, also known as Genoise cake, originates from Genoa, Italy. It is a light and airy cake made using eggs, sugar, and flour, typically without any added fat, creating its characteristic texture. The cake is often used as a base for layered desserts and can be flavored with various ingredients like vanilla or citrus zest. Its invention is attributed to the 16th-century Italian pastry chef Giovanni Battista Cabona.
What is the basic sponge cake?
Here is one basic yet simple sponge cake recipe.
The ingredients:
5 egg yolks
2/3 cup of sugar
5 egg whites
½ tsp of lemon zest (grated)
1 tsp of lemon juice
1 tsp of baking soda
2/3 cup of cake flour
¼ tsp of salt
3 tbsp of butter (melted)
Instructions for making it: Start by beating the yolks until it gets thicker. Add to it a third of the sugar and add lemon zest and juice. You need to beat the egg whites until the peaks come up. Nex, add the remaining sugar and add the yolk and mix it and sift the dry ingredients.
Next, put some butter and start mixing it. Transfer it to a roll pan and start baking for 12 minutes at a temperature of 375 degrees F. Add some sugar on the top. Place it in a towel peppered with sugar. Finally, roll the cake and let this sponge cake recipe cool. Once it cools down, you can start unroling.
Where can you buy sponge cake from in New York City?
why you want sponge cake get something good like CHEESE CAKE
What does synthetic mean as in a small sponge cake with a synthetic cream filling?
Not good cream, its a cheap unhealthy fake one
Where could one go to find a rum sponge cake recipe?
One can find a rum sponge cake recipe at their local library. Look under the cooking or recipe sections. Some library's may not have such books. A rum sponge cake recipe can also be found on cooking companies such as AllRecipes.
Can you get Carnival Cruise recipe for diet orange sponge cake?
I requested the recipe directly from the Carnival site as I have recently been diagnosed as diabetic. The response said if the recipe is not in their cookbooks (which I have all of) then they would not have access to the cake recipe. The only think they could sugest is to ask the dining staff on our next cruise. I was so disappointed!
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.
How do you make sponge cake out of boxed angel food cake?
They are essentially two terms for the same cake, made with only beaten egg whites for leavening. Just follow the directions.
Why is the texture of a Swiss roll dryer than a sponge cake?
Because it does not comtain fat in the recipe. Fat moistens the cake and ot keeps longer.
What are some questions about sponge cake?
are sponge cakes made out of a sponge? what color is a sponge cake? have i ever had a sponge cake? why is it called a sponge cake? answers to questions above: are sponge cakes made out of a sponge- no. what color is a sponge cake- depends on the flavor. have i ever had a sponge cake- no. why is it called a sponge cake- because he flakey spongy feeling of the sponge cake and the sponge cake feels and looks like a sponge. tell me if this helps on sponge cakes or your research on sponge cakes. thankyou :]
Did queen Victoria invent the Victoria sponge cake?
No, but it might have been named in her honor, like the Melba toast and Melba peach taking their names from the Australian opera singer.
