“First attempt at a sponge cake, and I couldn't be more proud of myself (and the cake of course).
Now I have a question: do all these commercial, Nigerian bakers (I think I got the order of adjectives right) stick to one type of cake, or do thier cake types vary? Because I'm a researcher by birth, and from what I've learnt over these past few years, there are so many types of cakes: pound cakes, butter, sponge, biscuit, genoise, devil cake, angel food cake, chiffon, cheese cakes, and probably more I'm yet to find out.
Ehhe! Even eggless cakes. I once came across a cake recipe for vegans and it was completely void of any ingredients that came from animals: no eggs, no milk, no butter. I made it as one of my late night, impulse-driven, bite-sized cakes. It was chocolaty, small and really nice. Unfortunately, I didn't take a picture of it 😔😔
My earlier posts were on pound cakes. And you may not be able to see it, but there's a stark difference between those and these. This one is white: both the top, and the inside. And the texture is a whole lot of different. Just from pressing the top, you'll notice. It bounces right back up, and squishes like a sponge 😆😆 hence the name."
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