The difference in pies and cakes, is that pies are made with pastry and cakes are made with sponge. The strategies, ingredients and techniques for making these are totally different.
For pies pastry is used and pastry is made of flour, butter and water/milk. The flour is generally a lower protein to keep the pastry delicate, and fats will make various surfaces and flavors. Pies can be baked in dishes, or simply in pastry molds. They can be sweet like a fruit pie or custard pie or exquisite like a chicken pot pie or a pork pie.
A sponge is a blend of flour, eggs and liquid like butter which is with always sugar. The science and material of a sponge is altogether not the same as a pastry. sponge/cake need something to expand them, for example, compound raising, beaten eggs or meringues made with egg whites and sugars. As a rule, they are delicate, light and vaporous, yet they have enough structure to help themselves once cooled. Cakes can be as various as a multi-layered, multi-layered wedding cake covered with buttercream and fondant, and a straightforward jam rolls There are different kinds of sponge also, for example, Joconde, it is a light and airy sponge cake that you can use to make many types of desserts. Joconde does not have a lot of fat in it and is considered to be a healthy version of a traditional cake.. There are additionally treats that are served similar as cakes yet re made by totally different method, for example, flourless cakes, tortes and different meringue blends.
For pies pastry is used and pastry is made of flour, butter and water/milk. The flour is generally a lower protein to keep the pastry delicate, and fats will make various surfaces and flavors. Pies can be baked in dishes, or simply in pastry molds. They can be sweet like a fruit pie or custard pie or exquisite like a chicken pot pie or a pork pie.
A sponge is a blend of flour, eggs and liquid like butter which is with always sugar. The science and material of a sponge is altogether not the same as a pastry. sponge/cake need something to expand them, for example, compound raising, beaten eggs or meringues made with egg whites and sugars. As a rule, they are delicate, light and vaporous, yet they have enough structure to help themselves once cooled. Cakes can be as various as a multi-layered, multi-layered wedding cake covered with buttercream and fondant, and a straightforward jam rolls There are different kinds of sponge also, for example, Joconde, it is a light and airy sponge cake that you can use to make many types of desserts. Joconde does not have a lot of fat in it and is considered to be a healthy version of a traditional cake.. There are additionally treats that are served similar as cakes yet re made by totally different method, for example, flourless cakes, tortes and different meringue blends.
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