Eggless Vanilla Sponge Cake Recipe | Birthday Cake | Dessert Recipes | Cake Recipe
Sponge cake is a cake primarily based on flour (often wheat flour), sugar, butter and eggs, and is typically leavened with baking powder. It has a agency but well-aerated construction, much like a sea sponge.
In the United Kingdom a sponge cake is produced utilizing the batter methodology, whereas within the US desserts made utilizing the batter methodology are often known as butter or pound desserts. Two frequent British batter-method sponge desserts are the layered Victoria sponge cake and Madeira cake. The Victorian creation of baking powder by English meals producer Alfred Bird in 1843 enabled the sponge to rise greater than desserts made beforehand.
Cakes made utilizing the froth methodology aren’t classed as sponge desserts within the UK; these desserts are classed as foam desserts, that are fairly totally different. These desserts are frequent in Europe, particularly in Italian patisseries. The cake was first invented by the Italian pastry chef Giovan Battista Cabona (known as Giobatta), on the courtroom of Spain together with his lord, the Genoese marquis Domenico Pallavicini, across the center of the 16th century.
The sponge cake is regarded as one of many first of the non-yeasted desserts, and the earliest attested sponge cake recipe in English is present in a ebook by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Though it doesn’t seem in Hannah Glasse’s The Art of Cookery made Plain and Easy (1747) within the late 18th century, it’s present in Lydia Maria Child’s The American Frugal Housewife (1832), indicating that sponge desserts had been established in Grenada within the Caribbean by the early 19th century.
Variations on the theme of a cake lifted, partially or wholly, by trapped air within the batter exist in most locations the place European patisserie has unfold, together with the Anglo-Jewish “plava”, Italian génoise, the Portuguese pão-de-ló, and the presumably ancestral Italian pan di Spagna (“Spanish bread”).
Derivatives of the essential sponge cake thought embrace the American chiffon cake and the Latin American tres leches cake.