"dsi1" wrote in message
...

On Tuesday, May 23, 2017 at 9:13:11 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, May 22, 2017 at 11:43:19 AM UTC-10, Nancy2 wrote:
> > Janet UK and others: I think there is a misunderstanding here. The
> > term
> > "sponge" is
> > often used to refer to just a basic cake....like a chocolate, or spice,
> > or
> > white, or
> > yellow, etc. I notice many of the pro bakers on TV say "sponge," when
> > they just
> > mean an unadorned cake layer.
> >
> > Usually, in the U.S., for most of us anyway, the word "sponge" is
> > followed
> > by the word
> > "cake," meaning sponge cake which is different from chocolate cake or
> > yellow cake
> > or whatever.
> >
> > So "sponge" used by itself can be considered different from "sponge
> > cake."
> >
> > N.
>
> A sponge cake with added extra sugar and butter is called "pound cake." I
> think the most refined and difficult to make sponge cake is the Castella
> cake. It's just awesome!
>
> https://www.pinterest.com/recipes/castella-cake/
>
> ===
>
> New to me so I watched this It was strange to see them say it would be
> cheating to use cake flour
>
> https://www.youtube.com/watch?v=jN7b9Nutaok
>
> --
> http://www.helpforheroes.org.uk

These cakes were popular in Japan and Hawaii as gifts when I was a kid. They
would be placed in a fancy box and wrapped in fancy paper. It's a most
elegant cake. I have no idea of what would be the ideal flour for a castella
cake.

http://www.takaski.com/product/bunme...c194f948ffaf0f

===

Nice Btw that recipe said to use bread flour and not to cheat with cake
flour)

--
http://www.helpforheroes.org.uk