Roux dish, and are used solely for thickening liquids. More recently, many chefs have turned to a group of naturally occurring chemicals known as hydrocolloids. In addition to being flavorless and possessing the ability to act as a thickening agent, the resulting texture is thought by some to be superior, and only a small amount is required for the desired effect. Roux Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove
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