The sponge cake could be described as a very soft and extremely light cake with a rather dry mouthfeel.
Puratos’ sponge cake has a flat surface, good carrying properties, rollability and sliceability.
The sponge cake texture can be used to make layer cakes, Swiss rolls and entremets.
In the early 18th century a noble family living in Genoa commissioned a pastry chef to prepare a new type of cake. He created a soft and light cake, using just eggs, sugar and flour and named it Pâte Génoise. Later it took on the name sponge cake.