sponge cake

IPA/ˈspʌndʒ keɪk/
IPA/ˈspʌndʒ keɪk/

sponge cake — 名詞

1. A soft, sweet cake prepared by combining eggs, flour, and sugar with butter or a

1.名詞B1
釋義

海綿蛋糕

含奶油、蛋糖麵粉製成的軟蛋糕

A soft, sweet cake prepared by combining eggs, flour, and sugar with butter or another cooking fat. It is often split into layers and filled with cream, jam, or pieces of fruit.

例句

Arjun baked a sponge cake with butter and vanilla for his mother's birthday party.

Arjun 烤了一個加奶油和香草的生日海綿蛋糕送給媽媽。

common collocation: bake a sponge cake

The recipe calls for a simple sponge cake layered with fresh strawberries and whipped cream.

食譜要求用一層簡單的海綿蛋糕，夾上新鮮草莓和鮮奶油。

collocation: layered with [ingredients]

同義詞
  • butter cake

    A similar cake but with a denser texture and a higher butter-to-flour ratio; not exactly the same as sponge cake.

  • Victoria sponge

    A British classic that is a type of butter-containing sponge cake, always filled with jam and cream.

文法句型

a sponge cake

sponge cake (uncountable)

用法筆記

In everyday conversation, 'sponge cake' most often refers to this buttery version. It may be used as a countable noun ('I baked two sponge cakes') or uncountable ('Would you like some sponge cake?').

常見錯誤

❌I ate a sponge for dessert.
✅I ate a slice of sponge cake for dessert.
💡'Sponge' alone is not the standard name for the cake; always say 'sponge cake' or just 'cake.'
❌This cake is very spongy' (when complimenting).
✅This cake has a lovely light and spongy texture.
💡In Taiwan, 'spongy' is less common; phrases like 'soft and fluffy' (鬆軟) are more natural.

2. A very light, airy cake that uses only eggs, sugar, and flour, with no added fat

2.名詞B2
釋義

無油海綿蛋糕

無油脂、分蛋打發的輕盈海綿蛋糕

A very light, airy cake that uses only eggs, sugar, and flour, with no added fat. The egg whites are beaten separately from the yolks to create a fluffy texture that rises without baking powder.

例句

Ingrid whipped the egg whites separately to make a light sponge cake for the trifle.

Ingrid 把蛋白蛋黃分開打發，做了一個輕盈的海綿蛋糕來做英式三層甜點。

technique: egg whites whipped separately

A fatless sponge cake rises from air beaten into egg whites, not from baking powder.

無油海綿蛋糕的蓬鬆主要來自打發蛋白裡的空氣，而不是泡打粉。

key concept: air in egg whites provides rise

同義詞
  • genoise

    The French name for a fatless sponge cake; used especially in professional baking contexts.

文法句型

a sponge cake

fatless sponge cake

用法筆記

This type is also called a 'genoise' in French baking terminology. The texture depends entirely on properly beaten egg whites — no chemical leavening is used. Because it contains no fat, it dries out faster than a butter-based sponge cake.

常見錯誤

❌I added butter to make the genoise fluffier.
✅A genoise has no butter
💡the fluffiness comes from beaten egg whites.' — Adding fat to a fatless sponge cake changes it into a butter sponge.
❌Use baking powder to help the genoise rise.
✅A genoise rises from air in the beaten eggs, not from baking powder.
💡Baking powder is not needed and can affect the fine crumb texture.