Jenny La Fleur
sponge cake - Jenny La Fleur — LiveJournal
adventures in costuming
sponge cake
7 comments | comment?
mlsdesigns From: mlsdesigns Date: May 25th, 2011 05:17 pm (UTC) (link)
Thank you for posting this! Victoria Sponge, (named after Her Maj ;) was the first cake I learnt to make! My mother always preferes a whisked sponge, it has no fat and is much harder to make (the eggs are whisked with the sugar until a thick foamy mass, then flour folded in, if I remember right) it's a VERY light and delicious cake, but because it has no fat, it doesn't keep at all, unlike a Vicky sponge. Is the photo your cake? it looks so yummy :)
jennylafleur From: jennylafleur Date: May 26th, 2011 01:22 pm (UTC) (link)
I totally stole the pic from the web. Hee. I didn't take pics of mine - I was too busy eating it! Next time I'll make a Victoria Sponge with jam and cream like this and take pics I promise.

The whipped sponge sounds like an Angel Food Cake, I wonder if it's the same thing different name. Does she use a tube pan or regular cake tins? I'm not really an Angel Food Cake fan but then again I've only ever had a store bought version. I'm discovering there are lots of things I thought I didn’t like but love when it's homemade (especially with farm fresh butter and eggs).

I want to try some more sponge variations but I'm thinking this will still be my go-to sponge cake!
mlsdesigns From: mlsdesigns Date: May 26th, 2011 02:44 pm (UTC) (link)
I've never made an angel food cake, but I know it's only egg whites isn't it? A whisked sponge is 1oz of sugar and flour per egg, is that the same proportions as angel food cake? And she usually bakes it in a sheet pan, very thin and flat, to be turned into a jam filled swiss roll :)
7 comments | comment?