Louisiana Creole cuisine sauce or soup thicker." The fat and flour are cooked together on the stovetop until the mixture reaches a certain level of brownness, or darkness. Creole roux in New Orleans are known to be lighter than Cajun roux and are usually made with butter or bacon fat and flour. But certain Creole dishes use a dark roux. Dark roux are usually made with oil or bacon fat and flour. The scent of a good roux is so strong that it stays in clothes until they are washed. The scent is so widely recognized in Louisiana that others can tell if
Sponge cake places where European patisserie has spread, including the Anglo-Jewish "plava", Italian génoise, the Portuguese pão-de-ló, and the possibly ancestral Italian "pan di Spagna" ("Spanish bread"). Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American tres leches cake. The essential ingredients are eggs, fat (often butter), sugar, and flour. An authentic British sponge cake is made by first mixing the fat with the sugar and then beating the eggs with the sugar-fat mix until the mixture is light and creamy, then carefully sieving and folding in the flour. Depending on the recipe, the flour