Egg whites, flour, and sugar are the main ingredients of sponge cake, which is also occasionally leavened with baking powder. While some sponge cakes, like angel food cake, do not include egg yolks, the majority of them do. Egg-leavened sponge cakes are a Renaissance invention that may have come from Spain.
The English poet Gervase Markham’s book The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman contains the first documented sponge cake recipe in English. The sponge cake is regarded to be one of the earliest of the non-yeasted cakes.
Even so, the cake was thin and crispy, much more like a cracker. When bakers began using beaten eggs as a rising agent in the middle of the 18th century, sponge cakes evolved into the cake that is known today. The traditional sponge recipe could now use butter thanks to the 1843 invention of baking powder by English food entrepreneur Alfred Bird, which led to the development of the Victoria sponge.
The English Huswife by Gervase Markham, published in 1615, has the earliest recorded recipe for sponge cake (or biscuit bread), which is made by combining flour, sugar, and eggs before flavoring with coriander and anise seeds.
According to the region, “avral bread” (funeral biscuits) was occasionally characterized in the 19th century as “sponge biscuits” or a “crisp sponge” with a light sugar dusted on top. With the addition of components like vinegar, baking powder, hot water, or milk, traditional American sponge recipes deviated from prior preparation techniques.
Although sponge cake is often baked without butter, buttercream, pastry cream, or other types of fillings and frostings are sometimes used to improve its flavor. Fresh fruit flavors, fillings, and custard sauces are all absorbed into the sponge.
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