August 23 is the National Sponge Cake Day. This food vacation is devoted to one of the most basic and earliest types of cake which as been around since 17th century.
A sponge cake is so named due to its aerated structure, that looks like a sea sponge. It is made with flour, sugar, and eggs. Some recipes consist of baking powder as a leavening agent. The so-called Victoria sponge includes extra fat (generally butter).
Here are 5 thing to understand about Spongecake:
- During the renaissance, Italian cooks became famous for their baking skills and they were hired by England and France.
- The new items that they introduced were called “biscuits,” though they were the leader of what we now think about to be sponge cake.
- Gervase Markham (1568-1637), English poet and author, recorded the earliest sponge cake dish in English in 1615.
- These sponge cakes were more than likely thin, crisp cakes (more like modern cookies).
- By the middle of the 18th century, yeast had actually fallen into disuse as a raising representative for cakes in favor of beaten eggs.
The key to making an ideal sponge cake is the technique. The batter requires to be beaten smoothly in order to develop the needed volume. A sponge cake is normally made in the following way.
First, eggs are beaten with sugar till light and creamy. Then flour is carefully sieved and folded in. Often, eggs are separated. Yolks are beaten with sugar while whites are beaten independently to a foam and after that carefully folded in. It is necessary to integrate air into the batter. Keep in mind that if you get rid of the cake from the oven too early, it will lose the air.
The sponge cake method is utilized to alter desserts such as Swiss roll, Yule log, Madeleines, ladyfingers, trifle, strawberry shortcake, Angel food cake and so on. To commemorate the National Sponge Cake Day, attempt your hand at baking a sponge cake or purchase one from your preferred pastry shop.