Spongecake: meaning, definitions and examples

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spongecake

 

[ หˆspสŒล‹keษชk ]

Noun
Context #1 | Noun

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:

๐Ÿ‡ต๐Ÿ‡น pรฃo de lรณ

๐Ÿ‡ฎ๐Ÿ‡ณ เคธเฅเคชเค‚เคœ เค•เฅ‡เค•

๐Ÿ‡ฉ๐Ÿ‡ช Schwammkuchen

๐Ÿ‡ฎ๐Ÿ‡ฉ kue spons

๐Ÿ‡บ๐Ÿ‡ฆ ะณัƒะฑั‡ะฐัั‚ะธะน ั‚ะพั€ั‚

๐Ÿ‡ต๐Ÿ‡ฑ biszkopt

๐Ÿ‡ฏ๐Ÿ‡ต ใ‚นใƒใƒณใ‚ธใ‚ฑใƒผใ‚ญ

๐Ÿ‡ซ๐Ÿ‡ท gรฉnoise

๐Ÿ‡ช๐Ÿ‡ธ bizcocho

๐Ÿ‡น๐Ÿ‡ท sรผnger kek

๐Ÿ‡ฐ๐Ÿ‡ท ์ŠคํŽ€์ง€ ์ผ€์ดํฌ

๐Ÿ‡ธ๐Ÿ‡ฆ ูƒูŠูƒ ุฅุณูู†ุฌูŠ

๐Ÿ‡จ๐Ÿ‡ฟ piลกkot

๐Ÿ‡ธ๐Ÿ‡ฐ piลกkรณt

๐Ÿ‡จ๐Ÿ‡ณ ๆตท็ปต่›‹็ณ•

๐Ÿ‡ธ๐Ÿ‡ฎ biskvit

๐Ÿ‡ฎ๐Ÿ‡ธ spongekaka

๐Ÿ‡ฐ๐Ÿ‡ฟ ะณัƒะฑะบะฐ ั‚ะพั€ั‚

๐Ÿ‡ฌ๐Ÿ‡ช แƒกแƒžแƒแƒœแƒŸแƒ˜แƒแƒœแƒ˜ แƒœแƒแƒ›แƒชแƒฎแƒ•แƒแƒ แƒ˜

๐Ÿ‡ฆ๐Ÿ‡ฟ sponj tortu

๐Ÿ‡ฒ๐Ÿ‡ฝ 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.