I am a pastry chef. My passion is baking mouthwatering sweet treats and desserts. I am exploring and trying out new recipes every week!
The History of Sponge Cake
Sponge cake (you might know it as Swiss Roll) is one of the oldest forms of cakes. It is a very popular product all around the globe, because it's so easy to make. It was invented a long time ago, in the year 1615 to be exact. But only in the 18th century bakers started to use eggs in the batter and it became popular in Western Europe.
The earliest known recipe for sponge cake is prepared by mixing flour and sugar into eggs. Nineteenth 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". Traditional American sponge recipes diverged from earlier methods of preparation, adding ingredients like vinegar, baking powder, hot water or milk. The basic recipe is also used for madeleines, ladyfingers, and trifles, as well as some versions of strawberry shortcake.
Although sponge cake is usually made without butter, its flavour is often enhanced with buttercream, pastry cream or other types of fillings and frostings. Sponge cake soaks up flavours from fresh fruits, fillings and custard sauces. 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, meant these cakes were 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.
One of the most famous types of sponge cakes, the Victoria sponge cake, 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. 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 allowed the cake to rise higher than was previously possible. Cookery author Felicity Cloake writes that this invention "was celebrated with a patriotic cake", the Victoria sponge.
A Victoria sponge is made using one of two methods. 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. Additionally, the modern method typically uses an extra raising agent, and some recipes call for an extra-soft butter or margarine. This basic "cake" mixture has been made into a wide variety of treats and puddings, including cupcakes, chocolate cake, and Eve's pudding.
Follow this fool proof recipe and you will have your own homemade Sponge Cake in no-time!
|Prep time||Cook time||Ready in||Yields|
serves up to 10 people a good piece
For the batter:
- 100g flour
- 100g corn flour
- 100g sugar
- 100g icing sugar
- 180g butter, at room temperature
- lemon zest, the grated zest of 1/2 lemon
- 15g baking powder
- 15g vanilla sugar
- 3 eggs
For the filling:
- 200ml whipped cream
- 15g vanilla sugar
- 15g honey
- 6 spoons milk
- Beat the butter until it's soft, then you can mix in the sugar & icing sugar. Once it's mixed you add the egg yolks one by one, the vanilla sugar, the lemon zest, the flour & corn flour and the baking powder. Mix it until it's a smooth batter.
- Beat the egg whites stiff and stir it into the butter and sugar batter carefully (we don't want the egg whites to lose the fluffiness). Put the batter in your rectangular cake tin and make the top even. Bake the cake at 180 degrees C/ 356 degrees F for 30 minutes.
- Beat up the whipped cream till it's fluffy and add the vanilla sugar and honey until it's one smooth cream.
- Once the cake is ready let it cool down. Once it's cooled down you can put it out of the baking tin. Take a long knife with a serrated blade to cut the cake horizontally in the middle into 2 halves.
- Put 3 spoons of milk on the inside of each cake half, and put the cream on the lower half of the cake and spread it out even. Put the upper half of the cake back on top and decorate it with icing sugar on top.
- Let the cake rest for 30 minutes in the fridge and it's ready to serve. Enjoy!
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Do You Love Tiramisu? Check Out My Fast & Easy Recipe For the Best Homemade Tiramisu
One of the first things that I think of when I hear or read 'Italy' is Tiramisu. I just can't help it. Of course, Italy has much more to offer then just their delicious Tiramisu.
Tiramisu is the most well-known dessert, it simply is the crème de la crème!
Tiramisu was invented by a confectioner called Roberto Linguanotto while he was working in his restaurant 'Le Beccherie' in Treviso, Italy. People say that tiramisu has aphrodisiac effects and therefore was served in brothels in Trevisto.
The name tiramisu comes from tireme su, which is dialect of Treviso for 'pick me up'. In Italian it's tiramisu.
Lady Dazy from UK on May 11, 2021:
That cake looks lovely.