Crossword Solver > found answer > SPONGECAKE (sponge cake)

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spongecake

sponge cake

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The answer SPONGECAKE (sponge cake) has 12 possible clue(s) in existing crosswords.

Searching in Word Games ...

The word SPONGECAKE (sponge cake) is NOT valid in any word game. (Sorry, you cannot play SPONGECAKE (sponge cake) in Scrabble, Words With Friends etc)

Searching in Dictionaries ...

Definitions of sponge cake in various dictionaries:

noun - a light porous cake made with eggs and flour and sugar without shortening

SPONGE CAKE - Any one of numerous species of Spongi, or Porifera.

SPONGE CAKE - Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet w...

Word Research / Anagrams and more ...

Keep reading for additional results and analysis below.

Possible Crossword Clues
The panhandler ordered ___
Light dessert
Low-calorie dessert
Ladyfinger, e.g.
Madeleine or ladyfinger, basically
Good for washing someone down with lady's finger for afternoon tea
Soap found under bum, which is sweet
Soap needed by heavy drinker getting this at teatime?
Victoria sandwich, say
Dessert beggars might choose?

Possible Jeopardy Clues
Genoise, true & hot-water are varieties of this "absorbent" cake
The basis of Boston cream pie is actually this type of light cake
Ladyfingers are a finger-shaped type of this light cake that's made without shortening
Dessert! I'll have the ladyfingers, please, a small type of this "absorbent" cake; oh, you thought I meant...!

Sponge cake description
Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge. * In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 enabled the sponge to rise higher than cakes made previously. * Cakes made using the foam method are not classed as sponge cakes in the UK; these cakes are classed as foam cakes, which are quite different. These cakes are common in Europe, especially in Italian patisseries. The cake was first invented by the Italian pastry chef Giovan Battista Cabona (called Giobatta), at the court of Spain with his lord, the Genoese marquis Domenico Pallavicini, around the middle of the 16th century. * 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, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Though it does not appear in Hannah Glasse's The Art of Cookery made Plain and Easy (1747) in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife (1832), indicating that sponge cakes had been established in Grenada in the Caribbean by the early 19th century. * Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the Anglo-Jewish "plava", Italian génoise, the Portuguese pão-de-ló, and the possibly ancestral Italian pan di Spagna ("Spanish bread").Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American tres leches cake.

Sponge cake description

Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge.
* In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 enabled the sponge to rise higher than cakes made previously.
* Cakes made using the foam method are not classed as sponge cakes in the UK; these cakes are classed as foam cakes, which are quite different. These cakes are common in Europe, especially in Italian patisseries. The cake was first invented by the Italian pastry chef Giovan Battista Cabona (called Giobatta), at the court of Spain with his lord, the Genoese marquis Domenico Pallavicini, around the middle of the 16th century.
* 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, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Though it does not appear in Hannah Glasse's The Art of Cookery made Plain and Easy (1747) in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife (1832), indicating that sponge cakes had been established in Grenada in the Caribbean by the early 19th century.
* Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the Anglo-Jewish "plava", Italian génoise, the Portuguese pão-de-ló, and the possibly ancestral Italian pan di Spagna ("Spanish bread").Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American tres leches cake.

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