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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]
Sticky toffee pudding has two essential components, sponge cake and toffee sauce. The first is a moist sponge cake which contains finely chopped dates. [4] The sponge is usually light and fluffy, closer to a muffin consistency rather than a heavier traditional British sponge, and is often lightly flavoured with nuts or spices such as cloves.
This sponge cake is believed to have originated from the Mosteiro de Santa Maria de Cós in Alcobaça. The recipe was smuggled out of the monastery by João Matos Vieira, a priest, due to the Revolution of 1910 and brought to the freguesia of Alfeizerão. The cake is mainly made with egg yolks, sugar, and flour, and aguardente. The batter is ...
The cake that is similar to sponge cake is angel food cake. Sponge cake and angel food cake are made with eggs, flour, and sugar. The only difference between the cakes is the part of the egg used.
A type of layered sponge cake, often garnished with cream and food coloring. Angel food cake: United States: A type of sponge cake made with egg whites, sugar, flour, vanilla, and a whipping agent such as cream of tartar. Apple cake: Germany: A cake featuring apples, occasionally topped with caramel icing. Applesauce cake: New England [2]
The recipe used a whipped fatless sponge, orange jelly and tempered chocolate with a design of sorts. For the final challenge, the bakers were instructed to make a mirror glaze cake. The cake had to have a genoise sponge and have a very shiny, mirror-like top, covering the cake entirely.
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It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately, such as Pão de Ló. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as the "ribbon stage".