Cakes & sponges

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This category could simply be labelled ‘sponges’, because it is, in fact, the correct umbrella term for this group. There are, however, a number of types that fall under the cake category, particularly for non-pastry chefs. The batter used here is often a little thicker than that used for pancakes or beignets. Additionally, cake and sponge batter is usually baked in a tin. This category also includes microwave-baked sponge cake, a method devised by ElBulli.

 An important aspect of cake is its sweet and rich taste. A cake is a combination of flour, eggs, sugar and butter. It has a fine-grained texture that easily falls apart in your mouth. There are also denser, darker-coloured cakes with ingredients such as chocolate, nuts or fruit that contain less flour.