How To Make Easy Birthday Cake At Home - Simple Sponge Cake Recipe - Indian Sweet



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How To Make Easy Birthday Cake At Home - Simple Sponge Cake Recipe - Indian Sweet

Weigh three eggs, and use an equivalent weight of fat, sugar, and flour. An authentic British sponge cake is made by first mixing the fat with the sugar and then by beating the eggs with the sugar-fat mix, until this is light and creamy, then carefully sieving and folding in the flour. Depending on the recipe, the flour may be mixed with a small amount of baking powder though some recipes use only the air incorporated into the egg mixture, relying on the denaturing of the egg proteins and the thermal expansion of the air to provide leavening. In the French version the yolks are beaten with the sugar first while the whites are beaten separately to a meringue-like foam, to be gently folded in later. The mixture is then poured into a cake tin and baked. 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 from the oven before it has finished cooking.

Before the cooked cake has cooled, it is still flexible. This allows the creation of rolled cakes such as the Swiss roll. This basic recipe is also used for many treats and puddings, such as madeleines, ladyfingers, and trifles, as well as some versions of strawberry shortcake. In addition, the foam cake technique is used in angel food cake (where only egg whites are used) and some recipes for Belgian waffles (where the egg whites are separated from the yolks and folded into the batter at the end of preparation

Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge.

In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake.

Cakes made using the foam method are not classed as sponge cakes in the UK; these cakes are classed as foam cakes, which are quite different. These cakes are common in Europe, especially in Italian patisseries. The cake was first invented by the Italian pastry chef Giovan Battista Cabona (called Giobatta), at the court of Spain with his lord, the Genoese marquis Domenico Pallavicini, around the middle of the 16th century.

The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book 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 does not appear in Hannah Glasse's The Art of Cookery made Plain and Easy (1747) in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife (1832), indicating that sponge cakes had been established in Grenada in the Caribbean by the early 19th century.

Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the Anglo-Jewish plava Italian génoise, the Portuguese pão-de-ló, and the possibly ancestral Italian pan di Spagna

Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American tres leches cake.

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