Difference between butter cake and sponge cake (Razlika izmedju biskvita i patispanja)

The difference between biscuit dough (butter cake) and sponge cake is primarily in the method of preparation, composition and texture, although the names in recipes are often used as synonyms.

Sponge cake is a light, airy crust that is most often prepared from eggs, sugar and flour. The eggs are beaten with sugar until the mass becomes thick and foamy, and then the flour is carefully mixed in to preserve the airy structure. There is usually no fat or baking powder in classic sponge cake.

Biscuit dough - butter cake is a broader term for a baked, soft crust for cakes and plain cakes. It can contain eggs, sugar and flour, but also oil, butter, milk, buttermilk, yogurt or baking powder, depending on the recipe. That's why it can be airy, but also wetter, softer and more compact than classic sponge cake.

In English, both can be called sponge cake, but the name depends on the specific recipe. Sponge cake without additional fat most often corresponds to the classic sponge cake, while other types of biscuit doughs are also called butter cake or oil-based cake.

Any sponge cake can be considered a type of biscuit dough (biscuit crust), but not every biscuit dough is a classic sponge cake.

Razlika izmedju biskvita i patispanja je prvenstveno u nacinu pripreme, sastavu i teksturi, mada se nazivi u receptima cesto koriste kao sinonimi.

Patispanj je lagana, vazdusasta kora koja se najcesce priprema od jaja, secera i brasna. Jaja se mute sa secerom dok masa ne postane gusta i penasta, a brasno se zatim pazljivo umesa kako bi se sacuvala vazdusasta struktura. U klasicnom patispanju obicno nema ni masnoce, ni praska za pecivo.

Biskvit je siri pojam za pecenu, mekanu koru za torte i kolace. Moze da sadrzi jaja, secer i brasno, ali i ulje, puter, mleko, jogurt ili prasak za pecivo, u zavisnosti od recepta. Zato moze biti vazdusast, ali i vlazniji, meksi i kompaktniji od klasicnog patispanja.

Na engleskom se oba mogu nazvati sponge cake, ali naziv zavisi od konkretnog recepta. Patispanj bez dodatne masnoce najcesce odgovara klasicnom sponge cake-u, dok se za druge vrste biskvitnih kora koriste i nazivi butter cake ili oil-based cake.

Svaki patispanj moze se smatrati vrstom biskvitne kore, ali nije svaki biskvit klasicni patispanj.