>> Saturday, 17 April 2010
In Guyana we refer to the Pound Cake as Sponge Cake. So, every time I get a request for a "Guyanese Sponge Cake", I take the opportunity to point out that what we think of as a Sponge Cake is really a Pound Cake. The two cakes are different, in many ways. Read this week's column to learn of the differences and for a recipe to try making your own Sponge Cake. It is a cake that takes some skill so don't be frustrated if it does not turn out right the first time. Ask my friend at A to Z Cookbook.
Here's the one I made for this week's column that had a height of approximately 3 and a 1/2 inches. The plate hides some of the height. The column and recipe discuss the stages with indepth notes and tips.
I served mine two ways - dusted with confectioner's sugar and with a fruit compote.
Check out these bloggers for their sponge cakes:
Farida's Classic Sponge Cake
Nic's Strawberry-Cream Cake
Mansi's Sponge Cake
Madhuram's Vegan Sponge Cake
Still on the theme of cakes, though this is a different kind of cake, Thomas Keller's Scallion Potato Cakes are a treat and if you like immature onions as much as I do, then you have to try this recipe here at Sea Salt with Food.
I havled the recipe and made 3 pancakes. Crunchy on the outside, delicate on the inside.