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Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, and is sometimes leavened with baking powder. 〔(【引用サイトリンク】url=http://www.bbc.co.uk/food/recipes/spongecake_1284 )〕 It has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by the batter method or the foam method. Cake made using the batter method is known as a butter or pound cake in the U.S., while in the U.K. it is known as Madeira cake or Victoria sponge cake. A cake made using the foam method is known as a sponge cake or, in the U.K., also as whisked sponge. These forms of cake are common in Europe, especially in French patisserie. 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 the book by English poet and author 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").〔Roden, 1996, p. 595.〕 Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American Tres leches cake. ==Making a sponge cake== Using the weight of 3 eggs, weigh the fat, sugar, and flour. A typical sponge cake is made by beating the eggs with sugar until they are light and creamy,〔''Be-Ro flour Home recipes 40th edition''name=Berry>''Mary Berry's Ultimate Cake Book'' 1995 printing.〕 then carefully sieving and folding in the flour (depending on the recipe, the flour may be mixed with a small amount of baking powder, though some recipes use only the air incorporated into the egg mixture, relying on the denaturing of the egg proteins and the thermal expansion of the air to provide leavening). Sometimes, the yolks are beaten with the sugar first while the whites are beaten separately to a meringue-like foam, to be gently folded in later.〔''Delia Smith's Book of Cakes'' Sixth Impression 1981.〕 The mixture is then poured into the chosen cake tin and baked. Both methods take great care to incorporate air in the beating, whisking, and sieving stages. This makes a very light product, but it is easy to lose the air by removing the cake before it has finished in the oven. Before the mixture has cooled after cooking, it is still flexible. This allows the creation of rolled cakes such as the Swiss roll or the Bûche de Noël. This basic recipe is also used for many treats and puddings, such as madeleines, ladyfingers, and trifles, as well as some versions of strawberry shortcake.〔〔''Mary Berry's Ultimate Cake Book'' 1995 printing.〕 In addition, the sponge cake technique is used in angel food cake (where only egg whites are used) and some recipes for Belgian waffles (where the egg whites are separated from the yolk and folded into the batter at the end of preparation). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sponge cake」の詳細全文を読む スポンサード リンク
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