This is the introductory paragraph.
types of sponge cake
There are several types of sponge cake. We’ll talk about five of them here.
angel food cake
(like a cloud, it’s fat free and leavened only with whipped egg whites)
castella cake
(japanese style sponge cake)
description
VERBATIM
This famous cake originated in 1543 in the port town of Nagasaki on the southern Japanese island of Kyushu. That’s when Portuguese merchants and missionaries arrived with a firm and simple bread called pão de Castela (“bread of Castile” referring to Spain’s Kingdom of Castile). Since the 16th century, Japanese artisan bakers have transformed the recipe into a sweet cake thanks to Nagasaki’s abundance of imported sugar. They have also incorporated eggs, honey, and sugar to give it a more delicate and sponge-like texture. It’s a Western-style confectionery that is uniquely Japanese!
characteristics
CHARACTERISTICS
specialty tools or ingredients
specialty tools + ingredients
- mizuame (glutinous starch syrup) “water candy” or “millet jelly” sold in jars *NOT* pouches (the latter is thin and runny rather than thick and sticky)
- zarame (japanese coarse sugar) — can substitute coarse sanding sugar, “sparkling” sugar, demerara, or turbinado sugar
- non-melting sugar (King Arthur brand, or substitute powdered sugar mixed with cornstarch)
victoria sponge cake
a royal treat for tea time
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