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
Marry girl cake cake" (太婆餅), to be sent as a sign of extra respect if the bride's grandparents are still alive. The most popular types are : There are lots of ingredients needed to make red lotus seed paste pastry(紅綾蓮蓉酥) (8 pieces). As to make the oil skin, solid vegetable oil 15g, flour 70g, syrup 15g, water 30g, and a little pigment. For making the butter, flour 90g and solid vegetable oil 55g are needed. Lastly, lotus seed paste 300g are used to create the inside part of it. First, mix the ingredients of oil skin and soft creamy butter separately, and then