Tag: cake

Tall and soft sponge cake all the tricks – Gordon Ramsay’s version

tall and soft sponge cake

tall and soft sponge cake

The Sponge cakealso known as “genoise” in French, is a traditional Italian dessert, loved for its soft and light texture. This dessert is a foundation of pastry makingused as a basis for many cake and dessert recipes.

Its versatility and ability to absorb flavors make it perfect for many cakes.


The origins of sponge cake date back to the 18th century, and its name may derive from the idea that the dessert was initially associated with Spain or was imported from there. However, it originated in Italy and has gained popularity all over the world.

Recipes in which it is used

Sponge cake is an essential base for many cake and dessert recipes. Can be used to create layer cakeslike the classic “Birthday cake” or the “Black Forest Cake“. It is also a key component of desserts such as “zuppa trifle” or “Zuccotto” or a fresh strawberry and cream cake.

THE TRICKS for a tall and soft sponge cake

  1. Beat the eggs well: it seems trivial but to ensure that the sponge cake is high and soft, the eggs must first of all be a room temperature and you must mount them for a long time until they become light and frothy.
  2. Sift the flour: to ensure that the sponge cake is light, sift the flour and gently fold it into the whipped egg mixture.
  3. Use a leavening agent: Some sponge cake recipes require the addition of leavening agents such as baking powder or baking soda, which help the cake rise and become fluffy.
  4. Cook at the right temperature: Make sure you bake the sponge cake in a preheated oven at the correct temperature. Too low a temperature could make the cake dense, while too high a temperature could cause it to burn or dry out.
  5. Leave to cool completely: after cooking it is essential to let the sponge cake cool completely before removing it from the pan. In this way, the dessert will maintain its shape and consistency.

With these tricks, you will be able to obtain a tall and soft sponge cake that will delight all your guests.

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Spoleto Crescenda cake, the carnival dessert you’ve never eaten. Better than caprese with just one dough – Gordon Ramsay’s version



Spoleto’s Crescenda is a cake which is traditionally prepared during the Carnival period. If you want to offer something different and surprise your guests, this is truly the recipe for you. The beauty of this dish is fully revealed when cut: in fact, they form during cooking three layers. The base will be more compact and frothy, the center creamy and pudding-like, and finally the upper part soft and soft. This diversification is created directly in the oven, you will only have to prepare the dough. In the past, breadcrumbs, pecorino cheese and sweetened chicken broth were used, but today we see it in the updated version.

Spoleto crescenda cake

Crescenda ingredients

  • eggs 4
  • sugar 70 g
  • milk 500 ml
  • 00 flour 50 g
  • amaretti biscuits 200 g
  • dark chocolate 100 g
  • amaretto liqueur 50 g
  • lemon zest 1


The first thing to do to prepare Spoleto’s Crescenda cake is to blend the amaretti until they crumble well. Separate the yolks from the whites into two bowls. Whip the egg whites in snow and keep aside. Beat the egg yolks with the sugar until the mixture is light and fluffy. Melt the chocolate in a bain-marie and add it to the egg yolk mixture. Also add the other ingredients liquids: amaretto liqueur, milk and grated lemon zest. Now add the flour and crumbled amaretti biscuits. Lastincorporate the whipped egg whites.

Cover the mold with baking paper. Pour the mixture into the mold and cook 180 degrees for 60 minutes. Your Spoleto crescenda cake ready. Let it cool before serving. If you want, you can also sprinkle it with bitter cocoa and decorate it with amaretti biscuits on the surface. But she is at the first cut that you will see the magic. Despite the single dough, stratification will have occurred during cooking. Beautiful to look at and excellent to eat. Enjoy your meal.

Read also: Aunt Lucia’s apple pie, the best there is. The ancient recipe that is handed down only from mother to daughter




Cake pops, the viral recipe – Gordon Ramsay’s version

Cake pops, the viral recipe

AltroFood friends, do you have any leftover cake or sponge cake? Then you are just in the right place! Today, in fact, we really wanted to do something different than usual… a super recipe fun, colourful And nice to be prepared in a very short time to make friends and relatives smile: the very popular ones Cake Pops!

What are cake pops

Let us guess, you’ve never heard of it? In reality it is a sort of lollipop made, however, with some sponge cake, some leftover cake or, if you have them at home, some snacks. We, for example, made them with a donut that we had left in the pantry.

In practice they are therefore cake balls covered with dark chocolate and chopped hazelnuts or colored sugar pralines.

The truth is that you can indulge yourself as much as you want to decorate them and one thing is certain: the more there are colourful the more beautiful they are! In addition to being perfect at the end of an aperitif, they are ideal to prepare for a birthday party, for children or, given that Valentine’s Day is approaching, even to surprise your other half!

But where do these wonderful sweets come from? Well yes, cake pops arrived from America just over ten years ago to recycle pastry leftovers that were not used. In truth, however, what made them truly iconic was precisely their shape, very similar to that of a lollipop. In short, now that we have introduced them properly, the time has finally come to find out how to make cake pops! You are ready?

Other recipes to try:

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