Sponge Cake Quotes

“This is actually the first time I've ever tried buttercream.'
No doubt because it had been refrigerated until very recently, the cream retained a certain firmness. As it melted under the heat of her tongue, the sweet butter expanded lusciously, rousing all the cells across her body capable of apprehending its rich goodness. The dense sponge saturated with the rich, weighty aroma of milk made her think that she would never again be satisfied by fluffy shortcake with its sweet and sour tang.”
― Asako Yuzuki, Butter

“I need something to calm me. Something sweet and rich and decadent. Not chocolate, not pie. There it is. Tres leches cake. A white cake waiting in a white porcelain baking dish. Cream pouring down, not a drizzle, but a thick, steady, heavy stream. Soaking into the dry sponge of the cake. Being drunk up hungrily. Seeming to disappear, but changing everything. Texture. Taste. The cake can't stay the way it is. Without all three milks it's too dry. It has to change.”
― Jael McHenry, The Kitchen Daughter

“Kai slices the cake, his version of the banana cake I have always talked about. He has made a vanilla sponge cake, soaked in vanilla simple syrup, and layered with sliced fresh bananas and custard. There is a central layer of dark chocolate ganache with bits of crispy pecans and toffee, and the whole thing is covered in chocolate buttercream, with extravagant curls of chocolate and chocolate-dipped banana slices piled in the middle. I accept a thin slice, savoring the flavors, both of the cake, and of simple joy.”
― Stacey Ballis, Good Enough to Eat

“ If Takumi is beating the eggs whole, that means he's making a Genoise sponge cake for the cake layer, which has a soft and smooth texture but tends to be flat.
But by beating the eggs separated, Mimasaka is probably making a biscuit sponge cake for the cake layer, which is fluffier and will soak up more of the syrup!
"In other words, my cake layer will take better advantage of the sweet syrup than yours. I bet you picked Genoise sponge cake for its tender, smooth texture.
That's fine on its own, but if you try them side by side...
... mine will taste better.”
― Yūto Tsukuda, 食戟のソーマ 10 [Shokugeki no Souma 10]

“The lemons I used were pickled in salt for over two weeks!"
"I knew it! You used preserved lemons!"
A North African condiment, salted lemons are made by pickling whole lemons in salty brine for weeks or months. Because the entire lemon, including the peel, is pickled parts of it can be used to emphasize just about any flavor...
... be it tartness, saltiness, bitterness, freshness or mellowness!
"I added the zest and pickling brine in my sponge cake, pralines and even the sauce! Its mild tartness should make the sweetness of the semifreddo stand out even more!”
― Yūto Tsukuda, 食戟のソーマ 10 [Shokugeki no Souma 10]