{"id":847,"date":"2013-02-20T18:38:00","date_gmt":"2013-02-20T18:38:00","guid":{"rendered":"http:\/\/www.pastrysampler.com\/blog\/biscuit-sponge-cakes-definition-pronunciation-and-examples\/"},"modified":"2018-05-22T04:24:22","modified_gmt":"2018-05-22T04:24:22","slug":"biscuit-sponge-cakes-definition-pronunciation-and-examples","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2013\/02\/biscuit-sponge-cakes-definition-pronunciation-and-examples.html","title":{"rendered":"Biscuit (Sponge) Cakes – Definition, Pronunciation, and Examples"},"content":{"rendered":"
<\/a>Biscuits have three general terms in the bakeshop:<\/div>\n
    \n
  1. 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<\/a>.<\/li>\n
  2. Cookies or crisp breads.<\/li>\n
  3. Sponge cakes.<\/li>\n<\/ol>\n

    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<\/a>) are not only quick to bake up and use, but there is literally a recipe for just about every application.<\/p>\n

    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.<\/p>\n

    Biscuit (Sponge) – Thin Cakes Great for Layered Desserts and Mousse Cakes<\/a> <\/p>\n

    Image above is an example of a mousse cake using biscuit sponge cake. Image courtesy Flickr User avlxyz through a creative commons license. <\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    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 …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[297],"tags":[54],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-dF","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/847"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=847"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/847\/revisions"}],"predecessor-version":[{"id":1416,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/847\/revisions\/1416"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}