Post by Rhonda on Aug 24, 2007 2:51:23 GMT -5
Sponge Cake are similar to angel cakes in that they use many eggs and no shortening or leavening. Sponge cakes use the whole eggs, while angel cakes use only the whites.
1420-1520 - During the renaissance, Italian cooks became famous for their baking skills and were hired by households in both England and France. The new items that they introduced were called "biscuits," though they were the forerunner of what we now consider to be sponge cake.
1615 - Gervase Markham (1568-1637), English poet and author, recorded the earliest sponge cake recipe in English in 1615. These sponge cakes were most likely thin, crisp cakes (more like modern cookies).
18th Century - By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs. Once as much air as possible had been beaten in, the mixture would be poured into molds, often very elaborate creations, but sometimes as simple as two tin hoops, set on parchment paper on a cookie sheet. It is from these cake hoops that our modern cake pans developed.
..1887-1998...........
J. Lyons & Co. Cadby Hall, London W14
Lyons Patisserie Ltd production line at Hartlepool, where frozen cakes and gateaux were produced for the wholesale, catering and retail trades.
Preparation time less than 30 mins
Cooking time 1 to 2 hours
History of Sponge Cake
Ingredients
6 medium eggs
340g/12oz self-raising flour
340g/12oz butter
340g/12oz sugar
To make Fire and Ice Cake
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Lightly butter and line the base of an 18cm/7in cake tin with greaseproof paper.
3. Cream the butter and sugar until smooth and pale in colour and then gradually beat in the eggs.
4. Sift the flour and fold into the mixture, a little at a time. Pour into the cake tin, level off the mixture with a palette knife and bake for about 90 minutes or until a skewer inserted into the cake comes out clean.
sent by BlueMama
1420-1520 - During the renaissance, Italian cooks became famous for their baking skills and were hired by households in both England and France. The new items that they introduced were called "biscuits," though they were the forerunner of what we now consider to be sponge cake.
1615 - Gervase Markham (1568-1637), English poet and author, recorded the earliest sponge cake recipe in English in 1615. These sponge cakes were most likely thin, crisp cakes (more like modern cookies).
18th Century - By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs. Once as much air as possible had been beaten in, the mixture would be poured into molds, often very elaborate creations, but sometimes as simple as two tin hoops, set on parchment paper on a cookie sheet. It is from these cake hoops that our modern cake pans developed.
..1887-1998...........
J. Lyons & Co. Cadby Hall, London W14
Lyons Patisserie Ltd production line at Hartlepool, where frozen cakes and gateaux were produced for the wholesale, catering and retail trades.
Preparation time less than 30 mins
Cooking time 1 to 2 hours
History of Sponge Cake
Ingredients
6 medium eggs
340g/12oz self-raising flour
340g/12oz butter
340g/12oz sugar
To make Fire and Ice Cake
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Lightly butter and line the base of an 18cm/7in cake tin with greaseproof paper.
3. Cream the butter and sugar until smooth and pale in colour and then gradually beat in the eggs.
4. Sift the flour and fold into the mixture, a little at a time. Pour into the cake tin, level off the mixture with a palette knife and bake for about 90 minutes or until a skewer inserted into the cake comes out clean.
sent by BlueMama