Have you ever made a sponge cake? For you will at least once! You probably don’t know it, but the sponge cake and cupcakes are part of a larger family in pastry called Whipped Cakes.
Sponge Cake is called so because of its foamy structure prepared with eggs, sugar, and flour, to which you can add some fat that helps make the final product finer. Butter is undoubtedly the most common fat used in the preparation of whipped masses such as cupcakes!
Like all the whipped cakes, sponge cake is characterized by a high air content, responsible for its light and fluffy structure. The element that allows the sponge cake to incorporate air is the egg itself, thanks to its proteins (the egg white and the yolk), which can form many air bubbles.
