Save my name, email, and website in this browser for the next time I comment. Remember me Log in. Lost your password? Sponge Cake Sponge Cake is a type of basic foam type cake. There are countless types of sponge cakes that exist throughout the world, each of which has its own characteristics Sponge Cake yang telah diiris untuk dasar Shortcake — [ via freepik.
But in some types of cakes, such as Genoise, sponge cakes from Italy and France, which used to add a little melted butter to enrich the taste, as well as whipping egg whites and yolks together with sugar until fluffy and thick. Chiffon Cake dengan hiasan coklat siram — [ via pixabay. Like Indonesia and Malaysia for example, Chiffon Cake is often given additional coconut milk and pandanus juice to add flavor and distinctive aroma to the cake.
Unlike sponge cake, Chiffon Cake can usually be served without the addition of toppings or any spread because it has a taste that is already quite rich by itself. Their delicate flavour and ethereal texture shine through best in the simplest of presentations. Is there anything quite like the old-fashioned jam and cream sponge sandwich, where two meltingly light, eggy cake layers meld with luscious berry jam and fresh, thick cream in every mouthful?
This uncomplicated jam-and-cream assembly is just as good with a chocolate sponge. A glaze of passionfruit icing and the addition of grated lemon zest to the batter are two embellishments that enhance without smothering.
A good cup of tea and a slice or two of Swiss roll with jam and cream or lemon curd filling would satisfy the most jaded palate. While the sponge and genoise are often regarded as being one and the same, they are, strictly speaking, two quite different creatures.
Popular in America, the chiffon cake is also much loved in Southeast Asia, where flavourings include coconut milk and pandan leaf extract. The green-coloured pandan chiffon cake can be found in most Asian food stores and bakeries in Australia. Egg yolks are beaten with oil, sugar, flour, and other dry ingredients. Egg whites are whipped separately. Image by J. Instead of just plain flour, a mixture of flour and starch such as cornflour or potato starch is often used, particularly when making Swiss rolls and the crisp slender sponge biscuits variously known as savoy or boudoir biscuits, ladyfingers, or savoiardi.
These biscuits, often used in desserts such a tiramisu, were eaten by French ladies when entertaining their close friends in their private rooms or boudoirs. In contrast, the English used to eat them at funerals.
However, sometime in the early 20th century, they adopted the French name and in so doing, relocated this biscuit's place in life. The funeral connection reminds me of a friend's first encounter with "powder puffs", also known as "sponge kisses".
She first came across this now rarely seen Australian country classic at a wake. So taken was she by the bite-sized soft puffy pillows of jam-and-cream filled sponge ensembles that she approached a member of the bereaved family saying: "I know this is really bad form, but what are these and can I have the recipe please?
I cannot say that I behaved much better when I first discovered them at a baby shower. One taste of these delicate frivolities and good manners went out the window.
Whilst everyone was busy 'ooh-ing' and 'aah-ing' over the gifts, I proceeded to discreetly devour the entire lot on one of the tiered cake stands at one end of the buffet before moving on the second lot at the other end. The following recipe was developed after rummaging through many old country women's cookbooks and cuttings.
I hope you've learned some useful information about the differences between sponge, genoise, and chiffon cakes. Whichever one you decide to make, you're guaranteed delicious results! Question: Can I add milk to the genoise batter? What amount can I add? What is the effect of milk on a genoise cake? Answer: First of all, why do you want to add milk to the batter?
You will immediately affect the ratio of dry to wet ingredients for the batter and unbalance it. Question: For the reader looking for "thick cream" in the US, you can get jars of clotted cream in grocery stores that carry UK imports. So which one is easier on your wallet and your gut? We'll break down all the other ways to differentiate the two cakes and what to know about them.
According to What's Cooking America , the sponge cake first came on the scene in , where the earliest recipe was said to have been adapted by Gervase Markham, an English poet and author. Back then, the outlet explains that they were more similar to cookies in consistency than cake.
But in the 18th century, baking evolved, yeast had fallen out of favor, and people were more interested in what beaten eggs could do for flavor.
This allowed air to permeate cakes, helping give them take shape and eventually leading to the invention of modern cake molds. As The Nibble notes, the actual sponge cake that we're more familiar with came to fruition in the early 19th century, with "the earliest reference cited in the Oxford English Dictionary" in in a letter written by Jane Austen, though they don't note who made it.
Chiffon cake, on the other hand, has a very different story, according to The Seattle Times. It was said to have been invented in Los Angeles in by Harry Baker, who was none other than an insurance agent. Apparently, his discovery of a new recipe for the cake struck the perfect balance between angel food and sponge cake and became a favorite amongst the Hollywood elite, until eventually the recipe was sold to General Mills in When it comes to nutritional information, the two seem to be pretty on par and stack up well against one another.
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