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'''Sponge cake''' is a light [[cake]] made with egg whites, flour and sugar,<ref>''Oxford English Dictionary''</ref> sometimes leavened with [[baking powder]].<ref>{{cite web|title=Sponge cake|url=https://www.bbc.co.uk/food/recipes/spongecake_1284|website=BBC|access-date=2019-11-19}}</ref> Some sponge cakes do not contain egg yolks, like [[angel food cake]], but most of them do. Sponge cakes, leavened with beaten eggs, originated during [[the Renaissance]], possibly in [[Spain]].<ref name=castella>Castella, Krystina (2010). ''A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World'', pp. 6–7. {{ISBN|978-1-60342-576-6}}.</ref> The sponge cake is thought to be one of the first non-[[yeast]]ed cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet [[Gervase Markham]], ''[[The English Huswife|The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman]]'' (1615).<ref>{{cite book|author=Davidson, Alan |date=2002 |title=The Penguin Companion to Food |page=147 |publisher= Penguin Books}}</ref> Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of [[baking powder]] by English food manufacturer [[Alfred Bird]] in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the [[Sponge cake#Victoria sponge|Victoria sponge]]. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become [[snack cake]]s via the [[Twinkie]].
'''Sponge cake''' is a light [[cake]] made with eggs, flour and sugar,<ref>''Oxford English Dictionary''</ref> sometimes leavened with [[baking powder]].<ref>{{cite web|title=Sponge cake|url=https://www.bbc.co.uk/food/recipes/spongecake_1284|website=BBC|access-date=2019-11-19}}</ref> Some sponge cakes do not contain egg yolks, like [[angel food cake]], but most of them do. Sponge cakes, leavened with beaten eggs, originated during [[the Renaissance]], possibly in [[Spain]].<ref name=castella>Castella, Krystina (2010). ''A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World'', pp. 6–7. {{ISBN|978-1-60342-576-6}}.</ref> The sponge cake is thought to be one of the first non-[[yeast]]ed cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet [[Gervase Markham]], ''[[The English Huswife|The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman]]'' (1615).<ref>{{cite book|author=Davidson, Alan |date=2002 |title=The Penguin Companion to Food |page=147 |publisher= Penguin Books}}</ref> Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of [[baking powder]] by English food manufacturer [[Alfred Bird]] in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the [[Sponge cake#Victoria sponge|Victoria sponge]]. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become [[snack cake]]s via the [[Twinkie]].


==History==
==History==

Revision as of 11:46, 27 January 2024

Sponge cake
Sponge cake (Victoria sponge) at an English village fête baking competition (2014)
TypeCake
CourseDessert, tea
Main ingredientsWheat flour, sugar, egg whites, baking powder
VariationsRice flour

Sponge cake is a light cake made with eggs, flour and sugar,[1] sometimes leavened with baking powder.[2] Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.[3] The sponge cake is thought to be one of the first 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).[4] Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.

History

The earliest known recipe for sponge cake (or biscuit bread) from Gervase Markham's The English Huswife (1615) is prepared by mixing flour and sugar into eggs, then seasoning with anise and coriander seeds.[5] 19th-century descriptions of "avral bread" (funeral biscuits) vary from place to place but it sometimes described as "sponge biscuits" or a "crisp sponge" with a light dusting of sugar".[6] Traditional American sponge recipes diverged from earlier methods of preparation by adding ingredients like vinegar, baking powder, hot water or milk.[7] The basic recipe is also used for madeleines, ladyfingers, and trifles, as well as some versions of strawberry shortcakes.[8]

Although sponge cake is usually made without butter, its flavour is often enhanced with buttercream, pastry cream or other types of fillings and frostings.[9] The sponge soaks up flavours from fresh fruits, fillings and custard sauces.[7] Sponge cake covered in boiled icing was very popular in American cuisine during the 1920s and 1930s. The delicate texture of sponge and angel food cakes, and the difficulty of their preparation, made them more expensive than daily staple pies. The historic Frances Virginia Tea Room in Atlanta served sponge cake with lemon filling and boiled icing. New York City's Crumperie served not only crumpets but toasted sponge cake as well.[10][7]

Methods of preparation

The basic whisked sponge cake contains no fat. It is made by whisking egg whites and caster sugar and gently folding in flour.[8] The process of whisking egg whites incorporates air bubbles to create a foam by agitating the protein albumen to create a partially coagulated membrane, making the egg whites stiffer and increasing their volume.[11] This type of cake, also called foam cake, depends on aeration of eggs and heat to rise.[9] Some types of sponges are baked in ungreased pans to improve the cake's rise by allowing the batter to adhere and climb the sides of the pan.[7] To maintain the moisture of the cake it is sometimes made with potato flour.[12]

Variations on the basic sponge sometimes add butter or egg yolks to moisten the cake. For Genoise cake, flour and melted butter are added to the egg mixture for a moister cake.[8] The "biscuit" sponge from early American cuisine is made by beating egg yolks with sugar, then alternately folding in whisked egg whites and flour. Anne Willan says both types of sponge cake are represented in French cuisine. According to Willan "sponge may have some butter added, but not much or it will not rise".[7] Cream of tartar or baking soda is recommended by some turn-of-the-20th-century cookbooks to make Swiss rolls more pliable and easier to roll.[13]

For some cakes, like the Victoria sponge, fat and sugar are creamed before eggs and flour are incorporated into the batter, similar to pound cake.[8][14] In British English, layer cakes like the Victoria sponge are called "sandwich sponge".[6] This type of buttery cake was not possible without baking powder, which was discovered by English food manufacturer Alfred Bird in 1843, allowing the sponge to rise higher.[15][16]

Types

Asian

See also: Mamón and Malay sponge cake
Steamed sponge cake called ma lai gao

In the Philippines, sponge cakes and chiffon cakes were introduced during the Spanish period. They are known collectively as mamón. They are typically baked as cupcakes (torta), as loaves (taisan), or as cake rolls (pianono). Traditionally they are simply served with just butter (or margarine) and white sugar. Variants of mamón also use unique ingredients, the most common being purple yam and pandan leaves which result in the ube cake and the buko pandan cake.[17][18][19] Crispy cookie-like versions are known as mamón tostado and broas.[20][21][22]

Steamed sponge cakes like the ma lai gao are commonly found in Malaysia. Chinese almond sponge is steamed and topped with boiled icing, chocolate, vegetables or fresh fruit. Korean sponge called saeng is usually made with rice flour and topped with whipped topping and fruit. Some Vietnamese varieties may have fresh herbs like mint, lemongrass or basil added to the batter, and be topped with caramelized tropical fruit. Milk and jaggery are added to sponge cake in India which is served with the creamy Sri Lankan speciality "avocado crazy".[3] Western-style sponge cakes topped with whipped cream and strawberries are popular in Japan where sponge is also used as a base for cheesecakes.[5]

Angel food cake

Main article: Angel food cake
Angel food cake

Angel food cake is a 19th-century American cake that contains no egg yolks or butter. The cake is leavened using only egg whites and baking powder.[5] This recipe can be traced to 18th-century American cookbooks. The delicate cake is baked in an ungreased pan and cooled upside down.[7]

Boston cream pie

Main article: Boston cream pie
Boston cream pie

The official state dessert of Massachusetts, the Boston Cream Pie, is a chocolate-glazed, layered yellow sponge cake filled with pastry cream. It may be based on the Washington pie, originally two layers of yellow sponge cake with jam filling and a dusting of icing sugar.[6] The first known written recipe from the 1878 Granite Iron Ware Cook Book uses baking powder for the sponge. Maria Parloa published several recipes for a cream pie, including one for a chocolate cream pie. Parloa's recipe is the closest to the modern Boston Cream Pie.[23]

Chiffon cake

Main article: Chiffon cake
Colourful chiffon cake

Chiffon cake is a light and moist cake which, in contrast to sponge cake, contains both vegetable oil and baking powder. It is similar to angel food cake and was commonly served with grapefruit at the Brown Derby in Hollywood during the 1930s.[6]

Genoise

Main article: Genoise

The addition of butter by French pastry cooks created a cake texture that more resembled pound cake than traditional sponge cake. Techniques were developed to make the cake lighter, including beating the eggs over heat or beating the egg yolks and whites separately.[24]

Pan di Spagna

The Pan di Spagna evolved from the Genoise cake as an attempt to simplify the original recipe (the preparation does not use heat or molten butter).[citation needed]

Joconde cake

A relative of the Genoise, the Joconde sponge cake (or Biscuit Joconde) is a thin sponge cake made with ground almonds.[25][14] It can be used as a layer in a layer cake (for example an opera cake), or for decorative purposes as Joconde imprime.[25][26]

Pão-de-Ló

Main article: Pão de Ló

This sponge variation from Portuguese cuisine is flavoured with lemon or orange peel. It is served plain, and day-old cake may be incorporated into other desserts like puddings. The pão-de-Ló de Alfeizerão is lightly baked to a pudding-like consistency, much like the pão-de-Ló de Ovar, and flavoured with brandy. Anecdotal legends about the cake's origin associate it with a secret recipe passed down by nuns to the village of Alfeizerão. The manufacture of commercial markets began during the Portuguese Revolution of 1910.[27]

The Pão-de-Ló evolved from the old French pain de lof, which in turn was a Dutch borrowing from loef.[28] All variants loef, lof and ló are related to the English word luff, and refer to the windward (aka luffward / loofward) side of a nautical sail.[29] The French adopted the Italian Genovese version of the cake and called it génoise. In Italy, the cake was known as pan di spagna. Also in France and Portugal, the same equivalent terms were used around the 16th century, respectively pain d'Espagne and pão de Hespanha/pão de Castella. Introduced to Japan by Portuguese traders in the 16th century, the Japanese variations on the cake are known as castella, kasutera or simply pan.[6][30]

Plava

Plava is a sponge cake that is found in Jewish cuisine and is usually eaten during Pesach. The batter is leavened with egg whites and frequently includes flavourings like lemon zest or almond essence.[31]

Swiss roll

A Swiss roll is a thin sponge cake that is spread with a layer of filling and rolled.[14]

Tipsy cake

Isabella Beeton included a recipe for her version of "Tipsy Cake" in Mrs Beeton's Book of Household Management where the cake was baked in a decorative mould before it was soaked in sherry and brandy with custard poured over, or broken into smaller pieces and topped with whipped cream like a trifle.[32]

Trifle

Main article: Trifle
Trifle

The earliest known form of trifle was a simple thickened cream flavored with sugar, rosewater and ginger but recipes for egg-thickened custard poured over sponge fingers, almond macaroons and sack-soaked ratafia biscuits are known from the mid-18th century. In 1747 Hannah Glasse added syllabub and currant jelly over the custard. Similar recipes are known for the same time with the sponge soaked in sherry, wine or fruit juice. Eliza Acton's recipe for "Duke's Custard" was made from custard poured over brandied cherries rolled in sugar with sponge fingers (or macaroons) and pink whipped cream. Wyvern complained that trifle "should be made to time-honoured standards, and not debased into a horror of stale cake, mean jam, canned fruits, packet jelly and packet custard."[32]

Victoria sponge

Two tier Victoria sandwich cake with a filling of strawberry jam. Two slices have been taken ready to serve, and demonstrate the cake’s construction.
Victoria sandwich cake

The Victoria sponge, also known as the Victoria sandwich cake, was named after Queen Victoria, who was known to enjoy the small cakes with her afternoon tea. The version Queen Victoria ate would have been filled with jam alone, but modern versions often include cream.[33] The top of the cake is not iced or decorated apart from a dusting of powdered sugar. The recipe evolved from the classic pound cake made with equal proportions of flour, fat, sugar and eggs. The invention of baking powder in 1843 by English food manufacturer Alfred Bird in Birmingham allowed the cake to rise higher than was previously possible.[33][16] Cookery author Felicity Cloake writes that this invention "was celebrated with a patriotic cake"—the Victoria sponge.[33]

A Victoria sponge is made using one of two methods.[15] The traditional method involves creaming caster sugar with fat (usually butter), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture. The modern method, using an electric mixer or food processor, involves simply whisking all the ingredients together until creamy.[34][8][35] Additionally, the modern method typically uses an extra-raising agent, and some recipes call for an extra-soft butter or margarine.[15] This basic "cake" mixture has been made into a wide variety of treats and puddings, including cupcakes, chocolate cake, and Eve's pudding.[34][35][8]

Religious celebrations

At Passover

Since sponge cakes are not leavened with yeast, they are popular dessert choices for the Passover feast.[36] Typically, Passover sponges are made with matzo meal, shredded coconut,[37] matzo flour, potato flour, or nut flour (almond, hazelnut etc.) since raw wheat products may not be used.[38] No raising agent may be used due to the strict prohibition of even the appearance of a leavening effect. Therefore, the beating of egg whites in the mix to achieve aeration is an essential characteristic of any Passover sponge recipe. Many families have at least one recipe they pass down through generations, and matzo meal-based cake mixes are available commercially. Several brands are easily found in kosher stores, especially before Passover. Typical flavourings include almonds, apples, dark chocolate, lemon, pecans, and poppy seeds. Apple or orange juice is the liquid ingredient. Milk is avoided because it cannot be included in a dessert to be served after a meat-based meal. The sponge, or a heavier variant in the form of an almond pudding, may be included as an element of the dessert in the Passover meal during the Seder service when it is often combined in serving with a fruit compote.[39][40]

For Christmas

The Yule log is a Christmas dessert made from a sheet of sponge cake spread with filling and rolled up. It is topped with chocolate to give the appearance of bark. Decorative elements like mushrooms made of meringue, spun-sugar spiderwebs or crushed pistachios can be added to enhance the cake's finished appearance.[6]

References

  1. ^ Oxford English Dictionary
  2. ^ "Sponge cake". BBC. Retrieved 2019-11-19.
  3. ^ a b Castella, Krystina (2010). A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World, pp. 6–7. ISBN 978-1-60342-576-6.
  4. ^ Davidson, Alan (2002). The Penguin Companion to Food. Penguin Books. p. 147.
  5. ^ a b c Humble, Nicola. Cake: A Global History.
  6. ^ a b c d e f Oxford Companion of Sugar and Sweets
  7. ^ a b c d e f Byrn, Anne (2016-09-06). American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes. ISBN 9781623365431.
  8. ^ a b c d e f Mary Berry's Ultimate Cake Book. 1995 printing.
  9. ^ a b Braker, Flo (2003). The Simple Art of Perfect Baking. ISBN 9780811841092.
  10. ^ Tea at the Blue Lantern Inn: A Social History of the Tea Room Craze in America. St. Martin's Press. 2002. p. 44.
  11. ^ Hanneman, L. J. (2005). Patisserie. Elsevier. p. 81.
  12. ^ Bennion, E. B. (1997). The Technology of Cake Making. Springer. p. 15.
  13. ^ The Bulawayo Cookery Book. 1909. p. 114.
  14. ^ a b c Gisslen, Wayne (2005). Professional baking (4th ed.). Hoboken, N.J.: John Wiley. p. 354. ISBN 0-471-46427-9. OCLC 53021627.
  15. ^ a b c Cloake, Felicity (16 May 2013). "How to make the perfect Victoria sponge cake". The Guardian. Retrieved 17 May 2013.
  16. ^ a b "Alfred Bird: Egg-free custard inventor and chemist" Archived 2018-02-26 at the Wayback Machine. Birmingham Mail. Retrieved 25 February 2018.
  17. ^ Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.
  18. ^ "Mamon Recipe". Foxy Folksy. 21 June 2017. Retrieved 7 December 2018.
  19. ^ Agbanlog, Liza (29 October 2014). "Mamon (Filipino Sponge Cake)". Salu Salo Recipes. Retrieved 7 December 2018.
  20. ^ "'Broas,' Baclayon's more famous attraction". Philippine Daily Inquirer. 2 January 2016. Retrieved 19 November 2022.
  21. ^ "Mamon tostado(filipino cookie)". PetitChef. Retrieved 7 December 2018.
  22. ^ "Mamon Tostado". Atbp.ph. 25 June 2016. Retrieved 7 December 2018.
  23. ^ Patent, Greg. "Boston Cream Pie". {{cite journal}}: Cite journal requires |journal= (help)
  24. ^ Krondl, Michael (2011). Sweet Invention: A History of Dessert. p. 152.
  25. ^ a b Segnit, Niki (2018). Lateral cooking. London: Bloomsbury Publishing. ISBN 978-1-4088-5689-5. OCLC 1019930826.
  26. ^ Charles, Gilles (2009). La cuisine expliquée. Editions BPI. p. 497. ISBN 9782857087250.
  27. ^ "Pão-de-Ló de Alfeizerão". DGADR.
  28. ^ S.A, Priberam Informática. "Consulte o significado / definição de ló no Dicionário Priberam da Língua Portuguesa, o dicionário online de português contemporâneo". dicionario.priberam.org.
  29. ^ "ETIMOLOGIAS" (PDF). www.academiagalega.org. Retrieved 2020-07-13.
  30. ^ "Kasutera: The cake introduced in Japan by the Portuguese in the 16th century – Heritage". May 16, 2012.
  31. ^ Phillips, Denise. The Gourmet Jewish Cookbook. p. 239.
  32. ^ a b Norwak, Mary (2008-04-11). English Puddings: Sweet & Savoury. ISBN 9781910690574.
  33. ^ a b c "The great Victoria sandwich" Archived 2018-04-13 at the Wayback Machine. The Telegraph. Retrieved 25 February 2018.
  34. ^ a b Be-Ro flour Home recipes 40th edition
  35. ^ a b Delia Smith's Book of Cakes. Sixth Impression, 1981.
  36. ^ Fabricant, Florence (March 28, 1993). "FOOD: Healthful Tips for Passover Favorites". New York Times. Retrieved October 20, 2007.
  37. ^ "Raffaello Cake Recipe – Coconut & White Chocolate". VideoCulinary.com. Retrieved 2016-01-04.
  38. ^ Fabricant, Florence (April 8, 1990). "FOOD: Meeting the Challenge of a Dessert for the Passover Meal". New York Times. Retrieved October 20, 2007.
  39. ^ "Shalom Boston – Traditional Passover Seder Menu".
  40. ^ Nathan, Joan (1998). Jewish Cooking in America. ISBN 9780375402760.
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