Definition of the word sponge cake

The origin of the word "sponge cake" can be traced back to the 19th century, when a new baking method called chiffon baking emerged. Chiffon cake, which is made by beating eggs and sugar together until they become light and aerated, gained popularity due to its unique texture and lightness. Initially, chiffon cake was known as "stiffened cake" because of the use of egg whites to stiffen the batter. The term "sponge cake" eventually replaced "stiffened cake" as a more descriptive and memorable name for this type of cake. The word "sponge" in "sponge cake" refers to the way a sponge absorbs water. Just like a sponge can hold water, the batter of a sponge cake can absorb air when beaten, giving the cake a light and airy texture. Some sources suggest that the name "sponge cake" may also have been influenced by the fact that the cake's texture resembles the structure of a sponge. The many tiny air pockets that are formed during the baking process give the cake a porous and spongy appearance. Overall, the origin of the term "sponge cake" reflects both the unique baking method and the distinctive texture of this delicious dessert. Whether you call it sponge cake, chiffon cake, or stiffened cake, there's no denying its popularity and deliciousness.