Biscuit (Sponge) Cakes – Definition, Pronunciation, and Examples
Biscuits have three general terms in the bakeshop:- Cut out or dropped quick breads, baked light or soft with a golden brown crust, generally leavened with baking baking powder, baking soda, sometimes a little yeast, or just by the introduction of air such as beaten biscuits.
- Cookies or crisp breads.
- Sponge cakes.
The first two are familiar to most people. The last one is a favorite to industry professionals. Biscuit sponge cakes (an example of which is Biscuit Joconde) are not only quick to bake up and use, but there is literally a recipe for just about every application.
I go into their detail, including a definition and give examples on the Pastry Sampler main site, but also included a link so you can hear how the word is pronounced.
Biscuit (Sponge) – Thin Cakes Great for Layered Desserts and Mousse Cakes
Image above is an example of a mousse cake using biscuit sponge cake. Image courtesy Flickr User avlxyz through a creative commons license.
