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By SANDRA RICHARDSON
EiUraton Af*nt, Home Economic*
Truly the light, delicate, and adaptable sponge cake is essential to the chefs repertoire. Not only is it used in strawberry shortcake and jelly rolls, but also by the Italians in Italian Rum Cake, the French in the Buche de Noel (a chocolate flavored sponge cake roll), the English in Trifle (layers of sponge cake together with preserves, custard, and whipped cream), and other delectable desserts.
Mistress Maria Schellhammer described the technique for beating eggs and then folding in flour in much the same manner as used today in Occasional Confectionary, a cookbook she wrote in 1669.
Sponge cakes are known as eggfoam cakes and the classic version uses only eggs, sugar and flour. These ingredients are combined following a very specific technique to create a light, frothy batter. When baked, this batter produces a cake with a delicate, sponge-like texture, the inspiration for the name. This characteristic makes sponge cake adaptable to many uses.
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