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It is obviously food is one of the most important part of our life. A great many of people love desserts and a significant minority of them may want a deeper understand of dessert. But not all of them have time to go to training agency to learn about dessert for lots of reasons, have to work, go to class and so on. To those person, our site is going to collect details about dessert and its history for you to learn more and for your convenience to find anything you are insterested in. on you get deeply analyses and researches in the history of dessert and different recipes of dessert. Of course, lost of dessert photos will be post here, cake, tarte, pie, chou cream, cookie... To contact us, please use our contact form: contact us contact us.
The Almost Perfect Sponge Cake Recipe - From
Added: 23-09-2013, 04:04 | Comments: 65 | Views: 5190 | Group: The Almost Perfect Sponge Cake Recipe

The Almost Perfect Sponge Cake Recipe 1The Almost Perfect Sponge Cake Recipe 1

I have been baking since I started this hobby some 8 years ago and can be considered an intermediate level home baker but even till now, I still have a  fear for making sponge cakes. This is what would usually happen, the cakes would look beautifully puffed and tall in the oven but once cooled they'd collapse or shrink forming deep crater.... shrinking my confidence at the same time. Even when some do come out successfully  tall and beautiful, the texture inside would be either coarse or dry. Due to these  factors,  I am quite disheartened of ever making the perfect sponge cake, the holy grail of all sponge cakes, one that is made without the artificial aid of stabilisers and chemicals, has a texture which is fine, soft, tender, light, fluffy, airy and spongy, hold its shape well and most importantly moist.

The Almost Perfect Sponge Cake Recipe 2The Almost Perfect Sponge Cake Recipe 2

Recently while scouting for a new sponge cake recipe from the net, I found an interesting video on sponge cake making through a link from this blog "Happy Flour".  At first I thought it would just be another run-of-the-mill cake demo, and boy was I in for a surprise. In the video, after having beaten the eggs with sugar till thick and fluffy and doubled in volume, the lady instructor dumped the whole batch of flour onto the whipped eggs and  she proceeded with mixing using the hand held beaters. Yup, HAND HELD BEATERS! It defied the age old mantra where light handedness is of utmost importance when it comes to folding in flour in order not to break up the air bubbles. I was shock to see such man-handling. Then the shock turned into intrigue and I just had to try out this recipe no matter what. 

The Almost Perfect Sponge Cake Recipe 2The Almost Perfect Sponge Cake Recipe 2

I did exactly the same as the lady instructor in the video and man-handled the batter. And here's my result. It's the most successful and best looking sponge cake I've ever made on first  try and it didn't collapse or shrink at all! The sponge cake was very airy, spongy and springy. I am very satisfied with the outcome  except for one teeny tiny thing... it was just a teeny tiny tad dry, which also made it just a teeny tiny tad shy from being THE perfect sponge.

The Almost Perfect Sponge Cake Recipe 4The Almost Perfect Sponge Cake Recipe 4

However much I wish, alas this sponge cake is still not the elusive perfect sponge I'm looking for as I like my cake moist and this sponge is lacking it. Nevertheless,  this problem can be somewhat remedied by layering the sponge with cream or by sprinkling with some syrup. But still, not perfect.

The Almost Perfect Sponge Cake Recipe 5The Almost Perfect Sponge Cake Recipe 5

I split the sponge cake into two layers  and sandwiched them with buttercream icing (recipe also taken from Happy Flour here).

National Spongecake Day
Added: 22-09-2013, 12:34 | Comments: 141 | Views: 4135 | Group: sponge cake

National Spongecake DayNational Spongecake Day

Five Food Finds about Spongecake

  1. During the renaissance, Italian cooks became famous for their baking skills and were hired by households in both England and France.
  2. The new items that they introduced were called “biscuits,” though they were the forerunner of what we now consider to be sponge cake.
  3. Gervase Markham (1568-1637), English poet and author, recorded the earliest sponge cake recipe in English in 1615.
  4. These sponge cakes were most likely thin, crisp cakes (more like modern cookies).
  5. By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs.

Food History – little about Sponge cake

My Grandmother’s Sponge Cake – From
Added: 21-09-2013, 17:06 | Comments: 615 | Views: 5919 | Group: sponge cake

What is your association with sponge cake? I really do not mean to ask such a personal question right off the bat, but I had not given much reflection to the whole sponge-cake question. Then I tried to re-create my grandmother Jessie’s cryptic recipe for sponge cake, from her recently discovered files.

Sponge cake falls into two broad categories: the European génoise and Victoria sponge categories or the North American equivalent, which is a bit archaic now. The génoise is a classic base for Italian and French cakes, not to mention other fine pastries of European pedigree, while the Victoria sponge is a traditional British base for birthday cakes and other celebratory desserts. However, crossing the Atlantic, I am convinced that something was lost when this elegant cake made its way to the New World. In the mid-20th century, industrial production did no favours for the cake’s taste and texture.


While I do remember Jessie’s sponge cake from a few family meals, its memory has been eclipsed by all the store-bought versions my parents would serve, invariably with chocolate ice cream. These were 10” or 12’ square flavourless blocks, which looked as if they were uniform pieces of upholstery foam, just spray-painted golden-brown. Does that sound appealing? They were, indeed, fluffy and light but devoid of any other distinguishing character.

Now Jessie’s version is filled with character – just like she was. The photos below appear to be from the same spring-time holiday to the “northwoods” (Wisconsin? Minnesota? Northern Michigan?), in the 1950s, as my mother had written on the back of one of the photos.

As a cake made by someone of complex character, there is more to this sponge cake than meets the eye. It can be a very light accompaniment to tea in the afternoon when served plain, complementing a green tea, orange pekoe, or mint tisane, for instance, for a more proper mood:

Or the cake would work well with fresh berries and syrup made from those berries (think blueberry, raspberry, or blackberry), for a more swinging outdoorsy combination:

It can also work well with ice cream and a liqueur for a more naughty treat:

For the review of the cake and the recipe…

A big slice is ready for eating (on Jessie's own wedding china).

Given Jessie’s short-handed scribble on the recipe, I had to do some research and extrapolation again. (Whose phone number was that on the original recipe? I could not resolve that fascinating mystery from reverse directory, but this was from several decades ago, at least). It was fun to investigate, as I had never baked a sponge cake before. Why would I have? Given my association with the dry bland commercial squares I grew up eating?

I turned to Cindy Mushet’s The Art and Soul of Baking for guidance. This is superb reference book for bakers, as she carefully delineates the history, science, and technique behind classic pastries – not to mention a number of well-tested contemporary recipes in this tome-like work. I learned, for example, that Jessie’s sponge is an “egg-separated sponge”, as opposed to those with eggs prepared intact.

Home-made blueberry syrup and blueberries go well with sponge cake.

In other recipes, I noticed the ratio of six eggs to one cup each, of flour and sugar – the same ratio featured here. However, I did not come across any others with a half-cup of orange juice. The OJ is probably why I cannot recall the recipe better, as my mother had a life-long aversion to all things citrus, while Jessie loved all such fruits. “You can’t taste that!” was Jessie’s invariable response to my mother’s detection of anything vaguely citrus-y in a dish, primarily in restaurants – this line was also a running joke in my immediate family. So Jessie might not have made this for our family because of the citrus.

With a stand mixer, this cake is probably faster to assemble than many butter-based cakes with more ingredients, but it does require paying attention to the stages of the egg whites and yolks. The folding takes a bit of time, though it is not difficult, once one has the gentle, patient technique under control. I also changed the baking temperature to a consistent 325 degrees (F) for 50 minutes, rather than my grandmother’s hard-to-understand lower temperatures/varying baking times in her notes.

The deep golden-brown colour indicates the cake is done.

The resulting cake is airy and tall, with a delicate crumb, a subtle flavour of orange, and an interior that is not at all dry (I am trying to avoid “moist”, after Theresa’s list of culinary pet peeves on Island Vittles – long ago, I had learned about the issue with this word years ago from the wannabe lawyer who bathed in apricot Jell-o, who explained the gender-aversion to this word…). A slightly chewy or spongy texture is key to this cake, and this version did not disappoint.

Depending on your mood or character, this sponge cake will serve you well with its flexibility and fine lineage of cakes from the past.

Sponge Cake, adapted from Jessie’s recipes (with invaluable technical guidance from Cindy Mushet’s The Art and Soul of Baking)

Serves 10 – 12


9 eggs, separated
1 ½ cups pastry flour
1 ½ cups sugar
½ cup orange juice
1 tsp cream of tartar

Sponge Cake (3rd recipe) From
Added: 21-09-2013, 03:16 | Comments: 177 | Views: 3981 | Group: sponge cake

Sponge Cake (3rd recipe)-step 1Sponge Cake (3rd recipe)-step 1

Sponge Cake (3rd recipe, Rich in taste and high in calories). A delicious and soft sponge cake.

All the ingredients should be at room temperature and please use standard measuring cups and teaspoons. Please use same measuring cup to measure flour, sugar and unsalted butter. Ratio is 1: 1: 1, equal amount of flour, powdered sugar and butter.

Sponge Cake (3rd recipe)-step 2Sponge Cake (3rd recipe)-step 2


For the flour:

1/2 cup (100 ml) all purpose flour ( maida ) (please use fresh all purpose flour) Please use Indian standard measuring cup of 100 ml / 4 oz capacity.

½ level teaspoon baking powder

One pinch salt

Other ingredients

1/2 cup unsalted soft butter (cooking butter). Keep aside to cool for half hour. Then it will become soft (weight measurement is 50 g)

1/2 cup (100 ml) sugar, measure sugar and then make a powder

2 eggs, (net weight of 2 eggs are 100 g)

1 teaspoon honey

1 teaspoon finely grated lemon rind or orange rind (optional) Adding lemon or orange rind will make the cake rich in taste and flavorful

1 teaspoon vanilla essence

2 tablespoon milk

Extra 1 teaspoon butter ( to grease baking dish)


Sachertorte History
Added: 17-09-2013, 18:37 | Comments: 502 | Views: 3570 | Group: Sachertorte

Sachertorte is one of the most famous Viennese dessert which is made by chocolate-flavour sponge cake covered by bakewell and characters are always written on the special chocolate.

What is the origins of Schertorte?

There is two points to answer this question. There's a saying that Sachertorte as invented by Austrian Franz specify, it could be traced back to a previous conference in Vienna during 1814 – 1815. The cake was specified as the main dessert on the conference by Franz Sacher. Because specified a dessert was unprecedented, so the cake was named as his name ‘Franz Sacher’.

But an alternative theory is said that Schertorte is named by Prince Wenzel von Metternich. Prince Wenzel von Metternich charged his personal chef with creating a special dessert for several important guests. The head chef, having taken ill, let the task fall to his sixteen-year-old apprentice, Franz Sacher, then in his second year of training in Metternich's kitchen. The Prince is reported to have declared, "Let there be no shame on me tonight!" While the torte created by Sacher on this occasion is said to have delighted Metternich's guests, the dessert received no immediate further attention.

Schwarzwaelder kirschtorte in different countries
Added: 14-09-2013, 18:24 | Comments: 313 | Views: 4134 | Group: schwarzwaelder kirschtorte

Schwarzwaelder is the Germany dessert Schwarzwälder Kirschtorte which has the English name Black Forest Cake in American English and Australian English. It is also named Black Forest gâteau in British English. Literally translate Schwarzwälder Kirschtorte into English is ‘Black Forest cherry torte’.

How is the combination of Schwarzwaelder

Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top.

Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake, although other liquors are also used (such as rum, which is common in Austrian recipes). In the United States, Black Forest cake is most often prepared without alcohol.[citation needed] German statutory interpretation states Kirschwasser as a mandatory ingredient, otherwise the cake is legally not allowed to be marketed as Schwarzwälder Kirschtorte.

How was the name got

The cake is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany but rather from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries. This is the ingredient, with its distinctive cherry pit flavor and alcoholic content, that gives the cake its flavor.

Cherries, cream, and Kirschwasser were first combined together and this was the first Schwarzwaelder Kischtorte at that time. It was made in the form of a dessert in which cooked cherries were served with cream and Kirschwasser, while a cake combining cherries, cookies / biscuits and cream (but without Kirschwasser) probably originated in Germany. The most feature of Schwarzwelder is its cocoa-flavour with Kirschwasser permeates into the biscuits then with cream and cherries on it, very delicious dessert of life. It was named 'Black Forest Cake’ since introduced to France.

Kardinal Schnitten and Vatican cake
Added: 13-09-2013, 10:32 | Comments: 85 | Views: 2891 | Group: kardinalschnitten

Kardinal Schnitten which is called Vatican Cake in English, is a light meringue dessert. It taste between braked cake and meringue puff pastry, and cover coffee-flavored cream in the middle of the cake.

How kardinal schnitten got the name

Kardinal Schnitten is one of the famous dessert in Vienna, it has its features. In the pass, instead of coffee-flavored cream, red currant jam was added in the cake. But the jam would infiltrated into the dough and coloring it. So nowadays kardinal schnitten is always cover with cream instead of jam.

The color between meringue pastry and the soft cake are white and yellow, this originates from the color of Vatican national flag, so this is the reason why kardinal schnitten is also named Vatican cake in English.

Charlotte designer and types in the world
Added: 12-09-2013, 08:11 | Comments: 290 | Views: 4240 | Group: charlotte

What is a charlotte?

charlotte cake is made by bread, sponge cake or biscuits/cookies which are used to line a mold and filled in with a fruit puree or custard, then starts to take shape with ice. Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.

The designer and types of charlotte

1. Ice-box charlotte cake

Cooler charlotte cake is made by finger-shape bread, biscuits filled with mousse and Bavaria-style pudding, then use ice to cool-down. This dessert is design by the a great dessert talent who is named ‘Marie Antoine Careme’.

2. Hot charlotte cake

Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard, and this is the hot charlotte cake. About the designer of this style of charlotte, some thought that it was designed by Marie Antoine Careme while others thought it was present long time ago.

PS: Charlotte cake different types

Due to the simple preparation of charlottes, many different varieties have developed. Most charlottes are served cool, so they are more common in warmer seasons. Fruit charlottes usually combine a fruit purée or preserve with a custard filling or whipped cream. Some flavors include strawberry, raspberry, apple, pear, and banana.

Other types do not include fr

Arugula Quiche
Added: 11-09-2013, 17:26 | Comments: 91 | Views: 3183 | Group: quiche
Arugula QuicheArugula Quiche
I love all kinds of Quiche because you can add almost anything you want to this kind of egg pie but Quiche Lorraine is easy and pleasing and its one of my favorite Quiches.
Croque Monsieur Ham
Added: 10-09-2013, 17:25 | Comments: 292 | Views: 2962 | Group: croque monsieur
croque monsieurcroque monsieur
Years ago, a French friend of mine introduced me to Croque-Monsieur, the French version of a toasted ham and Swiss sandwich. I remember it being loaded with butter and cheese, and absolutely the most delicious sandwich in the world. My friend was somewhat addicted to these sandwiches, and after having one myself I could see why. Gruyère cheese and ham just belong together.