Sponge cake

Sponge Cake is a type of cake known for its unique texture, similar to a sea sponge. A sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615).

History

The sponge cake is believed to have originated in the Caribbean. The earliest recorded sponge cake recipe in English is attested to the 1615 book of English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman. However, the cake was much more like a cookie in hardness.

Preparation

Sponge cakes are made from whipped eggs, sugar, and flour. They rely on well-beaten eggs to give them volume, but some recipes also contain baking powder or baking soda to give it further lift. Traditional sponge cakes are leavened only with eggs. They have a firm yet well-aerated structure, similar to a sea sponge. In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter cakes.

Varieties

There are various types of sponge cakes, and they may be made in various ways, depending on the local tradition, food laws, and the type of oven used. They are generally made of the same ingredients as above, but the proportions are different depending on the type of sponge cake. Some common varieties include the Victoria sponge, Genoise, and Biscuit sponge.

See also

• List of cakes
• Baking
• Pastry

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