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Sponge Cakes
Springtime is such a beautiful time of year and there are many
celebrations and holidays going on. Why not bring something different
to the dessert table this year? Sponge Cakes have a light, delicate
consistency unlike any other cake because they use air and steam for
rising. They are not difficult to make, though separating and beating
eggs makes preparation time a bit longer. For special occasions and
holidays, however, sponge cakes can be very festive and are worth the
extra effort. 
Chestnut flour is made from dried and ground chestnuts. It is more
course than most other flours and much sweeter. There are many
companies on-line that sell chestnut flour, but the only one that I have
found that supplies organic chestnut flour is Gold Mine
Natural Food Co. Chestnut Sponge Cake is lightly sweetened and is very good topped
with fresh fruit or Dates in Carob Syrup and yogurt.
Chocolate Fudge Sponge Cake made with quinoa flour, is bittersweet and very chocolaty. It is a little sweeter than most of my other chocolate recipes.
Even though they are not cakes, I am
including Almond Date Cookies in this article because they also incorporate
beaten egg whites for rising. They have that same delicate, light
consistency with lots of almond and honey flavor. I make them with
amaranth flour which can be found in most natural food stores.
Though the names are similar, Chocolate Cinnamon Sponge Cake is very different from the previously mentioned Chocolate Fudge Sponge Cake. Grated apples, honey
and sweet red wine sweeten this moist, cinnamon chocolate sponge cake.
Happy spring and don't forget to admire the flowers!
 
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