CAKES AND SPONGES

Definition: Sponges and cakes are mixture of flour, sugar, egg, which are mixed together and baked in oven. The other ingredients that can be used are butter, dry fruits and flavoured liqueurs to give different flavoured cakes. Sponge is kind of cake which has a spongy texture. Classification: Cakes can broadly be classified according to the method used for preparation (a) Sponge (whisking) method used for genoise (b) Creamed cakes (fruit cake etc) etc. other than these two, cakes are classified according to the flavours they have. Flour: Soft flour is normally used in the production of sponges and cakes because of its low protein (gluten) content. The fine texture of soft flour and its low gluten forming ability make it most suitable for providing fine textured cake. Sugar: In addition to sweetening, presence of sugar affects the texture, flavour and colour of the cooked product. Fine brown sugars and at times syrups (honey or golden syrup) are used when making rich heavily fruited cakes giving a specific close, moist texture and dark colour to the cooked product. Fat: The fat commonly used to produce quality cakes is salt free butter. It is added for the characteristic flavour and colour that it gives to the cooked product. A FEW EXAMPLES OF SPONGES AND CAKES: Genoese sponge: Egg and sugar are whisked together till triple the volume. Add flour and fat and bake it at 200 degree C. Flavours like chocolate (cocoa powder), coffee etc. can be used to obtain the different flavour. Madeira cake: Creaming process is used for making this cake. Sugar and butter is creamed together then eggs are added to it and at the end flour is folded in along with lemon zest and the flavoured with Madeira wine and then baked. Dried fruit: The addition of dried fruits is standard to many rich cakes. The moist eating and keeping qualities of rich cakes depends to a great extent on the amount of moisture retained by the fruit in the cake. STORAGE: Should be stored in a refrigerated condition only after they are thoroughly cooled over cooling racks. Practical cookery: Pages 693-703