Sponge cake

Sponge cake is a type of light and soft cake, characterized by its airy and tender texture. This basic ingredient in baking is made by whipping eggs, sugar, and flour, often with the addition of baking powder or chemical yeast to achieve a delicate and fluffy crumb.

Sponge cake has its origins in European cuisine, especially in traditional Italian, French, and Spanish recipes, although its preparation has been adapted and popularized throughout Latin America. It is the base for multiple desserts and celebrations, as its versatility allows it to be combined with toppings, creamy fillings, fruits, or chocolate.

Among its properties, its light texture stands out, which facilitates the absorption of flavors and juices, making it ideal for preparing layer cakes, mousses, or enjoying it on its own, accompanied by coffee or tea. Furthermore, it is an energetic food and provides essential carbohydrates for the body.

In different Latin American countries, sponge cake may be known by different names, such as torta esponjosa, queque (especially in Chile and Colombia), pastel esponjoso, or simply bizcochuelo (very popular in Argentina and Uruguay). However, they all refer to the same base of light and airy cake used in numerous baking recipes.