Introduction of Sponge and its type.

1. Sponge- Types and Preparation

2. Sponge
• Sponge
• Base of cake
• Base of dessert
• Cake crumbs

3. Sponge making
• Egg -4
• Flour-100 grm
• Castor sugar-100 grm
• Baking powder
• Fat – for creaming
• Emulsifier
• Flavoring agent

4. Sponge

5. Mousse cake

6. Baking and cooling of sponge
• Preheat the oven
• Even Oven shelves
• Even circulation
• Correct temperature
• Do not open oven
• Check with toothpick

7. Basic Sponges
Genoise – genoa,italy
• Light and airy sponge
• Used melted butter
• Prepared in double boiler

8. Genoise

9. Chiffon cake
• Light and sponge
• Use oil and whipped egg
• Raising agent used

10. Chiffon Cake

11. Angle food cake
• White color
• No egg yolk
• Cream of tartar added
• Highest sugar content

12. Angle food cake

13. Victoria sponge cake
• Queen victoria
• Creaming method
• Dusted with icing sugar
• Sandwiched with jam

14. Victoria sponge cake

15. Devils food cake
• Dark chocolate cake
• Sponge with cocoa powder
• Contains less egg
• Hot water is added

16. Devils food cake

17. Swiss roll sponge
• Soft
• Thin sheet
• High temp bake
• Known as roulade

18. Swiss roll

19. Madeira sponge
• Butter and sugar creamed
• Served as tea cake

20. Jaconde
• Decorative sponge
• Designer sponge

21. Butter cake
• USA
• English pound cake
• Eat in afternoon tea
• Topped with icing sugar

22. Point while making sponge
• Weigh and measure sponge
• Sieve flour
• Trays and essential tools
• Dried fruits washed
• Baking temp
• Baking time

23. Equipment used in sponge
• Cake mould
• Savarin mould
• Serrated knife
• Palette knife
• Piping bag
• Turn table-lazy suzanne
• Whisk
• Wire rack
• Silpat