Baking powder biscuits

Baking powder sponge cakes are small, fluffy, and soft baked goods, made primarily with flour, sugar, eggs, and occasionally flavorings like vanilla or citrus. These cakes are characterized by their light and airy texture, a result of using baking powder as a leavening agent, which allows the batter to rise during baking.

The origin of these cakes dates back to European traditions, particularly in countries like Spain and Italy, where baked desserts have been common for centuries. Today, these cakes are an essential part of many Latin American recipes, enjoyed for breakfast, snacks, or celebrations.

In terms of their properties, baking powder sponge cakes provide energy mainly from their carbohydrate and fat content, and are easily digestible due to their airy texture. However, their nutritional content can vary depending on added ingredients, such as eggs and dairy. Furthermore, when baking these cakes at home with baking powder, it is possible to control the level of sugar and fats, adapting them to specific diets.

In the Latin American world, bizcochos can have different synonyms depending on the country. For example, in Mexico and some Central American countries they are also known as panqués, in Argentina and Uruguay as queques, and in some regions of Colombia and Venezuela they are simply called bizcochuelo. However, it is important to note that in many places the term "bizcocho" can refer to different types of sweet breads or cookies, so context is key.

In cooking, baking powder sponge cakes are versatile and can be used as a base for layer cakes, filled desserts, or enjoyed on their own with coffee or tea.