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
Vegetable oil fuel help to provide longevity. Ideally the engine would be converted. The relatively high kinematic viscosity of vegetable oils must be reduced to make them compatible with conventional compression-ignition engines and fuel systems. Cosolvent blending is a low-cost and easy-to-adapt technology that reduces viscosity by diluting the vegetable oil with a low-molecular-weight solvent. This blending, or "cutting", has been done with diesel fuel, kerosene, and gasoline, amongst others; however, opinions vary as to the efficacy of this. Noted problems include higher rates of wear and failure in fuel pumps and piston rings when using blends. When liquid fuels made from biomass