Spongecake: meaning, definitions and examples
๐ฐ
spongecake
[ หspสลkeษชk ]
cooking dessert
Sponge cake is a light and airy cake made primarily with eggs and sugar, with flour added to provide structure. It is known for its soft, spongy texture, which is achieved through the incorporation of air in the batter during mixing. Sponge cake can be enjoyed plain or served with various toppings like whipped cream, fruits, or chocolate. It's a versatile dessert that serves as a base for many other pastries and cakes, often layered with fillings or frostings. Due to its simplicity, sponge cake is a popular choice in many cultures around the world.
Synonyms
cake, chiffon cake, pound cake.
Examples of usage
- I baked a delicious sponge cake for the birthday party.
- She topped her sponge cake with fresh strawberries and whipped cream.
- The recipe calls for beating eggs until fluffy to create the perfect sponge cake.
- Sponge cake is often used in trifle desserts for its absorbent quality.
Translations
Translations of the word "spongecake" in other languages:
๐ต๐น pรฃo de lรณ
๐ฎ๐ณ เคธเฅเคชเคเค เคเฅเค
๐ฉ๐ช Schwammkuchen
๐ฎ๐ฉ kue spons
๐บ๐ฆ ะณัะฑัะฐััะธะน ัะพัั
๐ต๐ฑ biszkopt
๐ฏ๐ต ในใใณใธใฑใผใญ
๐ซ๐ท gรฉnoise
๐ช๐ธ bizcocho
๐น๐ท sรผnger kek
๐ฐ๐ท ์คํ์ง ์ผ์ดํฌ
๐ธ๐ฆ ููู ุฅุณููุฌู
๐จ๐ฟ piลกkot
๐ธ๐ฐ piลกkรณt
๐จ๐ณ ๆตท็ปต่็ณ
๐ธ๐ฎ biskvit
๐ฎ๐ธ spongekaka
๐ฐ๐ฟ ะณัะฑะบะฐ ัะพัั
๐ฌ๐ช แกแแแแแแแแ แแแแชแฎแแแ แ
๐ฆ๐ฟ sponj tortu
๐ฒ๐ฝ pastel de esponja
Etymology
The term 'sponge cake' originated in the 17th century, with its development attributed to various European culinary traditions. The name 'sponge' reflects the cake's appearance and texture, which resembles a sponge due to its porous and airy structure. Early sponge cakes were made with simple ingredients, primarily eggs and sugar, beaten to incorporate air. Over time, the recipe evolved to include flour, which provided stability and structure, allowing the cake to rise without becoming dense. Various cultures have their own versions of sponge cake, with regional variations in ingredients and preparation methods. For example, the Italian 'pan di spagna' and the French 'gรฉnoise' are both types of sponge cakes that emphasize different techniques and flavorings. As baking practices spread, sponge cake became a staple in European patisseries and eventually crossed over to other continents, maintaining its popularity due to its delicate flavor and adaptable nature.