Sponge Cake Recipe Versus A Pound Cake Recipe

by Sarah A
(mississauga, ontario, canada)

Question
Hi there,
When it comes to choosing the right kind of cake my mind goes up the wall!

-I don't know what kind of cake would be good for molding and carving (ex:to make a 3D car)

-I also don't know which cake to use when dealing with heavy fondant

-Is it possible to use one of your cake recipes as a cupcake recipe

Thank you I appreciate your feedback
Sarah A

Answer
Hi Sara,

There are a few differences between a sponge cake and a pound cake. The technique and ingredients are different as well as the resulting texture of the cakes.

The typical sponge cake is made using sieved flour, sugar and eggs. The egg whites and the sugar are beaten to a meringue and the flour is folded carefully into whipped egg whites. The rising of the cake is a result of the air that is incorporated into the batter with the eggs. Some recipes do call for baking powder to help with the leavening. And there are many variations of this basic recipe.

The pound cake is traditionally made with 1 pound each of flour, butter, eggs, and sugar and is a much denser and moister cake. Again there are many variations.

For molding and carving go with the pound cake recipes. Here are two of my versions of this type of cake. A butter cake which is also a sour cream pound cake recipe
and on the same page, my favorite orange butter cake.

Any of my butter cake recipes can be used for cupcakes!
Tip Work with a very cold cake when carving and molding.

Layers of sponge cake are flexible when still warm from the oven and can be used to make cake rolls such as the Buche De Noel (Yule Log)