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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

SPONGE CAKE

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. iv

is the name given to a kind of light cake that is made with eggs, sugar, and flour.

Grimes, William. 2004. Eating Your Words. Oxford University Press.

is raised yeast dough. Sponge pudding is a British steamed or baked pudding of fat, flour and eggs. It is also short for sponge cake.

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

is a very light sweet cake of spongelike consistency, made with little or no fat.

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Compiled for Food Resource http://food.oregonstate.edu