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American sponge cakes have leaveners. If this were to be included in an American cookbook, it would be classified as a fruit cake, not a sponge cake and would be simply called Plum Cake. That was what I tried to convey, but not very clearly! :)
Some European sponge cakes are like American fruit cakes; they are heavy with no chemical leavening. Any "rising" comes from the moisture in the butter and cream causing expansion in the pan. American-style fruit cakes have no chemical
For Elizabeth: Have to agree with Angela - surely a sponge cake NEEDS baking powder to be light, otherwise how is it going to rise? In my experience sponge cakes always have baking powder, even if only in "hidden" form in self-raising flour.
For Silvia: excellent point about the shape, although reference isn't usually made to the shape in the title of the dessert. A HUGE THANKS TO EVERYONE! :-)
Why don't you just call it Plum Cake? Sometimes things just don't have other names. Frankly, if it uses baking powder, it is not a sponge. It is a fruit-style cake batter, which is heavy and sponge cake batters are light.
just to be sure, can you share the recipe? my mother used to make the Italian plum cake (read "ploom ke" in Italian...) with oranges, other times indeed with plums, other times with raisins....I think it had started with the idea of a fruit cake ....
20:54 Apr 19, 2005
Automatic update in 00:
15 mins confidence: peer agreement (net): +2
Explanation: I agree with your sponge cake theory, but perhaps an analyis of the ingredients might be a good idea.
Angela Arnone Local time: 18:49 Specializes in field Native speaker of: English PRO pts in category: 52
Thanks Angela! I want to go and make one now...
17 hrs confidence:
Explanation: Io ho sempre sentito dire sentito plum cake...
Spero ti possa essere d'aiuto. :)
Ilaria Feltre Malta Local time: 18:49 Specializes in field Native speaker of: Italian PRO pts in category: 4