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Sponge cake is a light cake made with eggs, flour and sugar, [1] sometimes leavened with baking powder. [2] ... In Italy, the cake was known as pan di spagna.
Sponge cake is the foundational recipe for many popular desserts like madeleines, ladyfingers, and strawberry shortcake. ... Angel food cake is delicate and baked in an ungreased tube pan to help ...
After it is cooked, the cake and the pan are flipped down on a sheet pan with parchment paper in order for them to cool down at the same rate. [2] Examples of foam cakes are angel food cake, [3] meringue, genoise, and chiffon cake.
Egg-leavened sponge cakes are thought to be the oldest cakes made without yeast. Angel food cake is a white cake that uses only the whites of the eggs and is traditionally baked in a tube pan. The French Génoise is a sponge cake that includes clarified butter.
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Madeleine-style cookies are popular in a number of culinary traditions. A génoise sponge cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake.
A type of layered sponge cake, often garnished with cream and food coloring. Angel food cake: United States: A type of sponge cake made with egg whites, sugar, flour, vanilla, and a whipping agent such as cream of tartar. Apple cake: Germany: A cake featuring apples, occasionally topped with caramel icing. Applesauce cake: New England [2]
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