The heat ensures that sugars are dissolved, and helps the proteins to denature and incorporate air more efficiently. This mixing process involves heating equal parts of sugar and eggs to 110☏ (43☌) before whipping. Cool product to loaf internal temperature of 95–105☏ (35–40☌) before slicing and packaging Depan from oven onto dusted paper pan liners while the cakes are still warm. Cold processed batter should be baked longer. Hot processed batter should have a shorter baking time.
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Often the batter was poured into elaborate molds, but also into two tin hoops-the precursor to modern cake pans. Sponge cakes became well-recognized when bakers started using beaten eggs as a leavening agent in the mid 18th century. Still, the cake was much more like a cookie-thin and crispy.
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However, it was not until 1615 when the first sponge cake recipe was recorded by the English poet and author Gervase Markham. Italian cooks baked “biscuits,” which spread through Italy, England and France. The earliest recorded mention of sponge cakes was from a Renaissance age Italian baked product.