Sponge cake Sponge cake Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge. In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 enabled the sponge to rise
Butter cake advance with ingredients that must be refrigerated, such as cream cheese frosting and pastry cream. The modern way to make Butter cake is by separating the egg white and egg yolk, in a bowl mix the butter, egg yolk and sugar together and beat until fluffy to incorporate air into the butter, beat the egg whites to soft peaks before folding into the mix and gently folding in flour a little at a time.Finally pour into a cake tin lined with parchment paper. Pre-heat the oven to 160 degrees Celsius or (320 °F) (Depending on your type of oven baking