Sponge Cake Recipe Versus A Pound Cake Recipe

by Sarah A
(mississauga, ontario, canada)


Hi there,
When it comes to choosing the right type for the job 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 one to use when dealing with heavy fondant

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

Thank you I appreciate your feedback
Sarah A

Hi Sara,

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

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 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 much denser and moister. Again there are many variations.

For molding and carving go with the pound. Here are two of my versions of this type of recipe. The Butter based cakes are here.

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

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

If you would like to see the Yule log cake I have a recipe and a video of the making of it and the decorating, which includes meringue mushrooms, chocolate ganache and a chocolate mousse filling.

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