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Sponge cake is a type of soft cake based on wheat flour, sugar, baking powder and eggs.[Bero flour Home recipes 40th edition ][Delia Smith's Book of Cakes Sixth Impression 1981. ] The only fat present is from the egg yolk, which is sometimes added separately to the white. It is often used as a base for other types of cakes and desserts.
A basic sponge cake is made by beating the eggs with sugar until they are light and creamy[Mary Berry's Ultimate Cake Book 1995 printing.], then carefully sieving and folding in the flour (which may be mixed with a small amount of baking powder, though some chefs consider that the air incorporated into the egg mixture is sufficient for a good rise without the need for extra raising agent). Sometimes, the yolks are beaten with the sugar first while the whites are beaten separately, to be mixed in later.[ The mixture is then poured into the chosen cake tin and baked. As can be seen, both methods take great care to incorporate air in the beating, whisking and sieving stages. This makes a very light product, but it is easy to lose the air by removing the cake before it has finished in the oven.]
Before the mixture has cooled, after cooking, it is still flexible. This allows the creation of such varieties as the Swiss roll. This basic recipe is used for many treats and puddings, such as madeleines.
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Victoria sponge
The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat. A traditional Victoria sponge consists of jam and whipped cream sandwiched between two sponge cakes; the top of the cake is not iced or decorated.
A Victoria sponge is made in two main ways. The traditional method involves creaming caster sugar with fat (usually butter, although margarine can also be used), 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.[ In the latter case, a little extra raising agent is normally used, and some recipes call for an extra-soft butter or margarine. Both are relatively quick and simple, producing consistent results, making this type of mixture one of the most popular for children and people in a hurry. This basic 'cake' mixture has been made into an endless variety of treats and puddings, including fairy cakes, butterfly cakes, chocolate cake, Eve's pudding and many others.]
Other names for the Victoria Sponge are Victoria Sandwich and, less commonly, Victorian Cake.
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See also
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