Sponge cakes

Sponge cakes

By
From
Encyclopedia of Food and Cookery

There are two ways of making a sponge cake. The first method is to beat whole eggs with sugar until thick and light, then fold in the flour – this is called a whisked sponge. The second way is to separate the eggs, make a meringue of the whites and sugar, then add beaten yolks and flour. This is called a sponge sandwich.

The French, however, make a slightly different version called Génoise, with melted butter added. It is used as the basis for petits fours and other decorated cakes. Swiss Rolls also belong to the sponge family, but are baked in a shallow tin, rolled while warm, then re-rolled around a filling.

Sponge cakes (except Génoise) contain only a tiny amount of butter, so they don’t keep as well as butter cakes, and are at their best when eaten freshly made.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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