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Article
23/05/2013
THE HISTORY OF THE SOFT SPONGE CAKE
Confectionery oven, oven for cooking sponge cake,oven for pastries, DAVID ovens

The sponge cake has a soft and delicate texture, is an excellent base for the realization of many desserts. Although the name can be misleading, the sponge cake has very Italian origins.
Around the first half of the eighteenth century, the golden age of the Enlightenment, the wealthy scion of the Pallavicini family of the Republic of Genoa, during a reception in Spain, decided to commission a Genoese pastry chef a sweet that was not one of the usual.
With simple ingredients like eggs, sugar and flour, the pastry chef John Cabona was able to realize a soft and light cake. The cake was originally named Pâte Génoise, that is Genoese cake, the origins of the inventor. Then it took the name of sponge cake in honor of the country that hosted the young Pallavicini.

A dough without yeast, which owes its lightness to the processing of ingredients: the original recipe teaches that in order to obtain the softness of the sponge cake requires special attention to the mix of ingredients, beat sugar and eggs together in order to incorporate the right amount in to make it soft and fluffy.
After its discovery was used at banquets to accompany the soup instead of bread, but also savory dishes or served as sweet, presented with an endless variety of fillings. Today the sponge cake is a very popular base for sweets: cakes stuffed with cream and covered with fresh fruit, whipped cream or chocolate. Confectionery ovens David Ovens are equipped with constant and delicate airflow that gives softness and fragrance to the products, ensuring a consistent cooking, typical of leavened products. Ideal for products rich in flavor, fragrant and maximum softness, Progress electric static ovens are highly versatile and performing.

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