FPP ASSIGNMENT

Assignment on Cookies & Sponge Cakes Submitted on 28-01-08

Faculty In charge Veena Mam

Assignment by
Shruti Takalkar Roll no _ FY BSCHS _ Remarks: ____________________________________________________ ____________________________________________________ __________________________________ MARKS:

Sign of faculty and date

SPONGE CAKES
Sponge cake is a cake based on flour (usually
wheat

flour), with

sugar,

and The

eggs,

sometimes cake is

leavened

powder.

sponge

thought to be one of the first of the nonyeasted cakes, and though it does not appear in Hannah Glasses The Art of Cookery in the late 18th century, it is found in Lydia Maria Child's The American Frugal House wife, indicating that sponge cakes had been established in at least some Anglophone countries 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 French Gnoise, the Anglo-Jewish "plava" and the possiblyancestral Italian/Sephardic Jewish pan di Spagna ("Spanish bread" , from the
Ladino pan d'Espanya). Derivatives of the basic sponge cake idea include the

American chiffon cake and the Latin American Tres leches cake.

HISTORY
In 1900 New Zealand inventor, Ernest Godward had invented and patented an egg-beater that could prepare eggs for a sponge cake in three and a half minutes, previously it took 15. Thus revolutionising the food preparation for not just sponge-cake, but thousands of other dishes, and is still widely used around the globe today.

MAKING A SPONGE CAKE

A basic sponge cake is made by beating the eggs with sugar until they are light and creamy, 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. The mixture is then poured into the chosen cake tin and baked. As can be seen, 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, the jelly roll, or the Bche
de Nol. 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. [8][1] 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).

VICTORIA SPONGE

The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat. A traditional Victoria sponge consists of jam and whipped cream sandwiched between two sponge cakes; the top of the cake is not iced or decorated. But there is also a lemon filling option. A Victoria sponge is made in two main ways. The traditional method involves creaming caster sugar with fat (usually butter, although margarine can also be used), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture. The modern method, using an electric mixer or food
processor, involves simply whisking all the ingredients together until creamy.

In the latter case, a little extra raising agent is normally used, and some recipes call for an extra-soft butter or margarine. Both are relatively quick and simple, producing consistent results, making this type of mixture one of the most popular for children and people in a hurry. This basic 'cake' mixture has been made into an endless variety of treats and puddings, including fairy
cakes, butterfly cakes, chocolate cake, Eve's pudding and many others.

Other names for the Victoria Sponge are Victoria Sandwich and, less commonly, Victorian Cake.

SPONGE CAKES DURING PASSOVES

Since Sponge cakes are not leavened with yeast, they are popular dessert choices for the Passover feast. Typically, Passover sponges are made with

matzo meal or matzo flour since raw wheat products may not be used. So popular is the sponge cake at Passover that most families have at least one recipe they pass down through generations which is referred to as the Passover Sponge Cake, and companies such as Manischewitz even make matzo meal-based cake mixes. Typical passover sponge flavorings include almonds, lemon, poppyseeds, apples, and chocolate.

Sponge Cake Types

Basic Sponge Cake

Buttermilk Spice Cake Chocolate Sponge Cake with Fruit Chocolate Espresso Sponge Cake Chocolate Sponge Cake Feather Sponge Cake with Satin Cream Granny Fanny's Sponge Cake Lady Fingers Cake Lemon Sponge Cake Macaroon Sponge Cake Orange Almond Passover Cake Spiced Coffee Sponge Cake Sponge Cake Roll Strawberry Cake Roll

Ingredients
For the Sponge

Medium eggs

Eggs make the sponge fluppy

Self raising flour Gives body to the sponge

Margarine Shine and Texture

Caster sugar Gives taste

Baking powder Used as raising agent

For the butter cream

Butter (unsalted) So that it coats cake with shine

Icing Sugar Sweetener

The above ingredients are basic the variations and quantity changes from recipe to recipe and organisation to organisation

COOKIES
In the United States and Canada, a cookie (or cooky) is a small, round, flat cake. In most Englishspeaking countries outside North America, the most common word for this is biscuit; in many regions both terms are used, while in others the two words have different meaningsa cookie is a

plain bun in Scotland, while in the United States a biscuit is a kind of quick bread not unlike a scone.

Etymology
Its name derives from the Dutch word koekje or (informal) koekie which means little cake, and arrived in the English language through the Dutch in North America. It spread from American English to British English where biscuit is s

Description

A cookie cake is a large cookie that can be decorated with icing similar to other cakes.

Cookies can be baked until crisp or just long enough that they remain soft. Depending on the type of cookie, some cookies are not cooked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked. A general theory of cookies may be formulated this way. Despite their descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called "batter") as thin as possible, which allows the bubbles responsible for a cake's fluffiness to form better. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven. Oils in baked cakes do not behave as soda in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with moisture (namely oil) that does not sink into it.

Types of cookies
Cookies are broadly classified according to how they are formed, including at least these categories: Drop cookies are made from relatively soft dough that is dropped by spoonfuls onto the baking sheet. During baking, the mounds of dough spread and flatten. Chocolate chip cookies (Tollhouse cookies), peanut butter cookies, and oatmeal cookies are popular examples of drop cookies. Refrigerator cookies are made from stiff dough that is refrigerated to become even stiffer. The dough is typically shaped into cylinders which are sliced into round cookies before baking. Molded cookies are also made from stiffer dough that is molded into balls or cookie shapes by hand before baking. Snicker doodles are an example of molded cookies. Rolled cookies are made from stiffer dough that is rolled out and cut into shapes with a cookie cutter. Gingerbread men are an example.

Pressed cookies are made from soft dough that is extruded from a cookie press into various decorative shapes before baking. Spritzgebck are an example of a pressed cookie. Bar cookies consist of batter or other ingredients that are poured or pressed into a pan (sometimes in multiple layers), and cut into cookie-sized pieces after baking. Brownies are an example of a batter-type bar cookie, while Rice Krispie treats are a bar cookie that doesn't require baking, perhaps similar to a cereal bar. In British English, bar cookies are known as "tray bakes". Sandwich cookies are rolled or pressed cookies that are assembled as a sandwich with a sweet filling. Fillings may be with marshmallow, jam, or icing. The Oreo cookie, made of two chocolate cookies with a vanilla icing filling is an example. Fried cookies including traditional cookies such as the krusczyki, rosettes and fattigmann as well as a newer American trend of deep-frying ordinary drop cookie dough.

Six types of cookies

Cookies also may be decorated with an icing, especially chocolate, and closely resemble a type of confectionery.

Ingredients Used
A basic biscuit (cookie) recipe includes flour, shortening (often lard), baking powder or soda, milk (buttermilk or sweet milk) and sugar. Common savoury variations involve substituting sugar with an ingredient such as cheese or other dairy products. Shortbread is a popular biscuit in the UK. In the UK the term cookie often just refers to chocolate chip cookies or a variation (e.g. cookies containing oats, Smarties).