Thursday, November 1, 2012
Largest Sponge Cake: Austrian bakers set world record
Seiersberg, Austria -- Some ambitious pastry chefs in the Austrian town of Seiersberg spent three days baking a giant sponge cake, made with more than 3,000 eggs and topped with 500 kilos of blackberries, pineapple and strawberries,
bearing the town's coat of arms — and weighing in at 2.5 tons, a new world record for the Largest Sponge Cake,
according to the World Record Academy: www.worldrecordacademy.com/.
Photo: Pastry chefs whip up the world's largest sponge cake.
The Guinness world record for the largest crab cake weighed 114.75 kg (253 lb) and was made by Special Olympics Maryland in conjunction with Handy International and Graul's Market (all USA) in Hampden, Maryland, USA.
Guinness World Records also recognized the largest eccles cake; it weighed 56.2 kg (123 lb 14 oz) and was made by Martins Foods (UK) for the Salford Food and Drink Festival in Manchester.
Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge.
A sponge cake may be produced by either the batter method, or the foam method. Typically the batter method in the U.S. is known as a butter or pound cake while in the U.K. it is known as Madeira cake or Victoria sponge cake.
Head chef Werner Russ said he was 'proud' of the team's 'very light and tasty' creation.
'It is a normal cake mixture, with a biscuit base, normal cream filling, and is topped with around 500 kilos of fruit,' he said.
'We began with around 200 kilos of blackberries then added pineapple and strawberries.'
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Monday, November 18, 2013 4:33 PM