"dsi1" wrote in message
...

On Wednesday, May 24, 2017 at 10:51:35 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, May 24, 2017 at 9:08:40 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, May 24, 2017 at 4:05:04 AM UTC-10, Ophelia wrote:
> > > "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
> >
> > Bread flour in a cake? Now that's interesting!
> >
> > ====
> >
> > Hmm I take it you didn't watch that vid I posted ... hmmmm???
> >
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I watched it, but I didn't bother to check out the ingredients. These
> cakes
> typically contain eggs, flour, honey, and milk. I have watched it before.
> The mixer with the whisk attachment is cute. I have one but have never
> used
> it to beat egg whites. Perhaps I will - just for kicks.
>
> ==
>
> I won't argue will you about ingredients Heck what do I know?
>
>
>
> --
> http://www.helpforheroes.org.uk

I won't argue about the ingredients either. I went and bought a kastera cake
for 5 bucks. The amazing thing about the cake is that it has a long shelf
life and was popular with sailors on ocean voyages. Well that's what I've
read. I have wondered how one could package a cake and sell it like a
non-perishable item.

===

No idea. I wouldn't like to test it.

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