Chocolate sponge cake - Swasthi's Recipes (2024)

FAQs

What is the secret to a good sponge cake? ›

Go with room temperature ingredients

Make sure that the butter you use is not too cold. Using cold butter can make you over-mix since it takes a long time to thoroughly mix butter, sugar and eggs. You can end up with a cake that is too heavy. Avoid all that by simply using room temperature ingredients.

Fudge cake packs a thicker, denser cake layer, a velvet departure from the more delicate, fluffy cake layers found in a chocolate cake. Think of the textural difference between a block of fudge and a block of chocolate. The chocolate melts in your mouth, while the fudge lingers with every chewy bite.

Over mixing acts on the gluten in flour and will make cakes hard instead of the lovely soft spongy texture we associate with a good cake. Insufficient creaming of sugar and eggs will also make a tight texture because there isn't enough air trapped in the mix to give it a lift.

Our preference is still butter for a lot of recipes where possible, especially when you are aiming for a classic tasting cake such as Victoria Sponge. Texture can be different depending on which one you use. Butter can create a slightly denser texture, which oil can result in a lighter fluffier cake.

Room temperature, please.

To assist beating, bring your eggs to room temperature at least 30 mins before starting your cake. You can speed this up by cracking your eggs into a clean, glass bowl, which will allow warmer air to circulate around them.

Use cake flour.

Making a moist cake starts with the cake mix. If a recipe calls for all-purpose flour, opt for cake flour instead to create a more moist, tender crumb. Additions like sour cream, buttermilk, or applesauce can also infuse moisture and prevent a dry cake.

Lighter cakes such as sponges are usually better cooked on the fan settings. However, be careful, if the top heating is shown as a wiggly line, that's usually means it's a grill with base heating.

Fatless Sponge Cake is healthier than chocolate cake. Fatless Sponge Cake is naturally healthier than chcolate cake as this recipe is made without the usage of fats. There is no butter used which cuts down the fat level by a large amount.

Translation for 'sponge cake' from English to French. madeleine {f} cuis. gâteau {m} mousseline cuis.

A fudge cake embodies all that an ideal chocolate cake should have. It is dense, smooth and incredibly moist and has a divine chocolate ganache in between, making the cake taste even better.

What is sponge cake called in America? ›

Sponge cake comes in many forms, with angel food cake being the most well-known in America. Basically, a sponge is a cake made very light by whipping the egg and carefully folding in the flour mixture.

We don't, we call sponge cake, sponge cake. We call steamed sponge pudding a pudding because that's what it is. In English there is a difference between a cake and a pudding, a cake is not eaten as a dessert however pudding is another name for a dessert.

The sponge cake is thought to be one of the first 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).

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.

To make a box cake mix rise higher, try using a smaller pan, adding an extra egg, using milk instead of water, adding baking powder, mixing for longer, using room temperature ingredients, baking at a higher temperature, or using cake strips.