The cake was easy enough for novice bakers to make due to the simplicity of the ingredients – eggs, sugar, flour, and sometimes a little butter.
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Over time, the recipe underwent evolution, with variations like as the éponge Victoria (named for the queen) becoming iconic British sweets.
From the delicate Japanese gâteau castella to the rich and feuilleté Italian tiramisu, today’s éponge is enjoyed all over the world in a variety of forms.
Its versatility and lightness make it a perfect canvas for all kinds of flavors, garnishes, and garnitures, making it an indispensable ingredient in many dessert repertoires.
Preparation and ingredients
You will need the following ingredients to make a classic biscuit:
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Eggs: the main ingredient that lifts the cake off the pan, the eggs give it structure and hold. Ils doivent être laissés à la température naturelle pour obtenir les meilleurs résultats.
Les oeufs sont battus avec du sucre granulé pour faire une mousse stable et sucrer le gâteau.
Depending on the desired texture, you may use either all-purpose flour or cake flour: farine. A lighter and more delicate farine will be produced using the cake mix.
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