Sponge- Types and Preparation.pptx

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