Genoise Sponge Vs Victoria Sponge

The only things that makes a victoria sponge victoria are its layers of strawberry or raspberry jam. The madeira has more flour or more flour equivalent. I was under the impression that the victoria sponge method would turn out a much softer sponge because of how much air is worked into the whites.

Olivia Luz

Even when syrup is added to flavor it it s still less sweet then a sponge cake though a lot more moist. The victoria sponge has the same amount of flour as butter sugar and eggs. Combine a pound each of butter sugar flour and eggs along with flavoring and a teaspoon or so of baking powder. Bake in a loaf pan at 325 degrees fahrenheit until done for about an hour. Genoise is a european sponge type cake which differs from american sponge in that it contains butter to partially tenderize and flavor it and much less sugar.

With a generous amount of syrup it s moist without being wet. The victoria sponge recipe has you mix the egg white albumen mixture separately from the yolk mixture and then fold them while the genoise sponge has you beat the eggs whole. The two types of sponge cake that appear most often on the show are victoria and genoise. A true sponge contains no fat other than that occurring naturally in egg yolks and the yolks and whites are usually beaten separately. As far as we can tell bakers on tgbbs use the term victoria sponge when referring to a plain old sponge cake which is flour sugar butter and eggs.

In my experience it s the technique that is critical. In my recipe below i have added ground almonds instead of more flour. Similar ingredients to a sponge cake with one major addition are assembled differently to create a classic genoise or european style butter sponge. Technique the technique is similar for both cakes. The french often bake sponge cake in a high mold rather than a tube or flat pan.

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While the sponge and genoise are often regarded as being one and the same they are strictly speaking two quite different creatures. The ground almonds give a great texture. Don t undercook a sponge cake or it ll collapse. While the sponge and genoise are often regarded as being one and the same they are strictly speaking two quite different creatures. In my experience it s the technique that is critical.

Don t undercook a sponge cake or it ll collapse. With a generous amount of syrup it s moist without being wet. Even when syrup is added to flavor it it s still less sweet then a sponge cake though a lot more moist.