What is the sponge cake?

Mushroom cake is a cake that is made of flour, sugar and eggs, but without shortening. As a result, the cake is clearly light and fluffy when it is well prepared. These cakes are also very porous, marked with distinctive holes that make them look somewhat like mushrooms. In addition to serving itself, it is used as a base for many desserts as a base because it is a very robust and durable cake. Thanks to its absorption, it is ideal for desserts that require a cake soaked in syrup or alcohol because the cake soaks the taste without falling apart. It relies on eggs for its fermentation and in some recipes a small amount of baking powder. The eggs must be beaten well to integrate air and the ingredients must be carefully mixed to ensure that the air bubbles are not pushed out. The fungal cake must also be carefully cooled, as rapid cooling can cause it to collapse and become very heavy.

Recipes for basic mushroom cakes are very easy to adjust with the addition of extracts such as lemon, almonds, chocolate, coconut, orange and vanilla. The clean, light flavor of the cake allows these flavors to pass without covering or amazing them. Cakes can also be frozen light, fine toppings or jam; The classic version of Victoria Sponge is made of sandwich jam and whipped cream between the layers of the cake. Thanks to the versatility of the mushroom, it is very popular with bakers who want flexibility in their finished goods because it allows them to play with flavors without the risk of spoiling the cake.

There is another unique attribute to sponge cake, which makes it popular with bakers. The cake remains flexible as it cools down, so bakers can make it in the leaf and then overturn it with ingredients such as jam, chocolate spread and custard. Numerous rolled cakes use a sponge as a base. Rolled cake is surprisingly forgiving chefs who teThey are beginning to experiment first, so as soon as Baker Masters Art of the Hushroom in general, it can achieve rapid satisfaction with the rolled.

culinary historians believe that a fungal cake probably appeared around the beginning of the 19th century, because it is when it first began to appear in recipe books. The cake quickly became popular because it was so versatile and the basic principle of a light, fluffy cake was spreading most of the western world, where different regions developed their own versions. French Genoise and American chiffon cake are two examples of regional derivatives.