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Melissa Dallas

I'm confused by your description as being dense and not light because a true

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Joined: Jan 8, 2006

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Posted to Thread #14231 at 3:02 am on Mar 25, 2009

sponge cake has no fat and is similar to an angel food-just leavened by the air beaten in to the eggs. I think what people in this part of the country used to call sponge cakes are more truly a chiffon cake that has fat in it so maybe the terminology where you grew up was similar to down here. When I look at Flo Braker & Julia the sponge cake is made from a Genoise batter- the same as what is used for lady fingers. Here is a lemon chiffon link. Does this look close?

I think sponge cake comes from the same terminology as making a sponge to start bread.

Link: http://www.bettycrocker.com/Recipes/recipe.aspx?recipeId=35338


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