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Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is
found in a book by the English poet Gervase Markham. Still, the cake was much more like a cracker: thin and crispy.
Sponge cakes became the cake recognized today when bakers started
using beaten eggs as a rising agent in the mid-18th century. The
Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge
recipe, resulting in the creation of the Victoria sponge.
Variations
Clementine cake is prepared with clementines, ground almonds or almond meal, flour, sugar, butter and eggs. Optional ingredients include
orange juice, orange muscat, milk, white dessert wine, or Riesling wine, orange oil or tangerine oil (or both), almond extract and vanilla extract. Some variations exist, such as being prepared without the use of
flour. It can also be prepared as an upside-down cake.
The cake can be prepared with clementines and/or clementine zest mixed in the batter, with them atop the cake, such as in slices, and in both ways. The
seeds and membrane of the clementine can be removed as part of the
preparation process, or seedless clementines can be used. Whole, sliced clementines including the peel, or peeled clementines can be used, and the clementines can be
cooked before being used in the cake batter. The fruit can be
chopped or blended using a food processor. Candied clementines can be used atop the cake or as a garnish. The almonds used can be toasted or blanched.
Clementine cake can be finished with a sweet topping such as a
sugar or chocolate glaze, a fudge or chocolate sauce, powdered sugar or honey. Clementine
cake may be dense and moist, and its flavor may improve a day or
more after preparation, because the ingredients intermingle and
coalesce to enhance its flavor as it ages. After being cooked, the
cake may be delicate and can fall if it is wiggled too much. After preparation, it can be frozen to
preserve it.
