Welcome to our series sharing Food Holidays: August 23rd, 2021. Take a look at the Holidays being celebrated today and let me know which one you most would like to celebrate and why.
David says he wouldn’t mind having a Cuban Sandwich which Charlie and I haven’t ever had. Before you ask us neither Charlie or I want to try a Cuban Sandwich now. How about you?
But David and I were talking about Sponge Cakes the other day and I wouldn’t mind having a slice of one for Breakfast in the morning. But I know Charlie wouldn’t want to try a Sponge Cake because he has decided he isn’t going to eat Sweets.
National Cuban Sandwich Day on August 23 celebrates the joy of devouring a humble yet heroic Cuban Sandwich. Whether it’s a casual budget-friendly lunch or evening treat, there’s never a bad time to enjoy the traditional Sandwich. But, there’s much more to the Cuban Sandwich than the famous flavor combinations.
It’s no secret that the birthplace of the Cuban sandwich — as the name suggests — is from the largest Island Nation of the Caribbean. The Sandwich is mostly characterized by its delectable blend of Ham, Cheese, Pork, and Mustard. Moreover, Cubanos represent the melting pot of culture in the Country!
HISTORY OF NATIONAL CUBAN SANDWICH DAY
The first Cuban Sandwich is believed to be created more than a quincentenary ago by the Cuban Taíno tribe. One of three tribes who inhabited Cuba before the Europeans arrived, they supposedly used Casabe Bread — which is made from Yucca — to create the dish. However, Pork was unavailable at the time, so the Taínos stuffed Fish and Bird Meat between the crunchy slices of Casabe.
When Europeans — primarily Spaniards — eventually arrived on the island, meats such as Pork and Ham became part of the native’s diets, transforming the Cuban Sandwich into what we recognize in modern-times. Casabe, which was more of a crunchy and thin Bread at the time, made way for a doughy, Bread-like alternative.
We thank the Cuban influence in Tampa during the mid-1860s for making the Cuban Sandwich what it is today. The Sandwich likely originated in the Key West as a common lunch food to Cuban workers who sailed back and forth for employment, pleasure, and family visits.
However, History is rather murky of its exact creation in the Country, because of the largely undocumented movement of people between the Island Nation and the United States.
Later on, Miami fell in love with the sandwich when Cuban expatriates introduced the sandwich to the area during the 1960s. The Cuban Sandwich became so popular, that there is now a long-standing friendly rivalry between Tampa and Miami. So much so that in 2012, Tampa designated the “Historic Cuban Sandwich” and the “Signature sandwich of the City of Tampa.”
Alongside the Ham, Roasted Pork, Swiss Cheese, Pickles and Mustard, Salami is also included in the Cuban Bread recipe in Tampa, due to the area’s large Italian Immigrant Population.
The Communist Revolution also brought a wave of Cuban Immigrants to other Cities in the Country, such as New York, New Jersey, and Chicago, where variations of the Sandwich popped up. Even with it’s simple appearance, the Cuban Sandwich illustrates that the Soul is more important than anything.
- ¼ cup Mayonnaise
- ¼ cup Mustard
- 1 pinch Cayenne Pepper
- 1 (8 ounce) loaf Cuban Bread
- 8 slices Swiss Cheese
- 6 thin slices smoked fully-cooked Ham
- 1 ½ cups cooked pulled Pork, heated
- 1 large dill Pickle, sliced thinly lengthwise
- 2 tablespoons Butter, or as needed
- Step 1 Mix Mayonnaise, Mustard, and Cayenne together in a bowl to make the Sauce.
- Step 2 Trim off ends of a loaf of Bread. Cut the loaf in half and evenly split the Bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the Mayo/Mustard Sauce.
- Step 3 Divide the sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices Ham, Hot Cooked Pork, Pickle slices, and 2 more slices of Swiss Cheese. Place tops on Sandwiches.
- Step 4 Melt Butter in a heavy skillet over medium heat. Place the Sandwiches in a skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast Sandwiches until Bread is crisp and filling is heated through, 3 or 4 minutes per side.
Aching for some Sponge Cake baking? Break out the Cake stand because August 23 is National Sponge Cake Day! This decadent dessert was first created in the mid-16th century by an Italian Pastry Chef for a Spanish Lord. Since then, the Sponge Cake has become a popular dessert item.
While there are many variations of Sponge Cake, one of the most popular is the Victoria Sponge. Named after Queen Victoria (who is said to have enjoyed a slice of Sponge Cake with her afternoon Tea), the Sponge Cake consists of Raspberry Jam and Whipped Cream sandwiched between two layers of Sponge. Whichever variation you prefer, be sure to bake (or buy) yourself a Sponge Cake and celebrate!
NATIONAL SPONGE CAKE DAY ACTIVITIES
- Bake a Sponge Cake may seem obvious, but one of the best ways to get into the spirit of National Sponge Cake Day is to bake a Sponge Cake! Making a Sponge Cake is pretty easy, but get creative with the decorating. Draw a cat with Icing, cut slices in the shape of Parallelograms — and impress us with your creativity and skills.
- Eat a cake you’ve baked or purchase a Sponge Cake because the next logical step is to indulge. Slice yourself — and your friends a piece of Sponge Cake, because sharing is caring. Make it a generous piece and dig in! Treat yourself because National Sponge Cake Day only comes once a year.
- Share a Sponge Cake because giving is as nice as receiving. If you plan on baking a Cake, consider taking some to a neighbor, friend, or coworker. If you don’t have time to bake, don’t worry. Purchasing a Sponge Cake to give to someone is just as special.
WHY WE LOVE NATIONAL SPONGE CAKE DAY
- We love to indulge and who doesn’t love dessert? Everyone loves to treat themselves to a slice of Cake…or two slices. Being able to do so without feeling guilty makes it even better. National Sponge Cake Day gives us all a reason to shamelessly eat Cake!
- Any excuse to bake is a good excuse because baking has always been fun, but with shows like Cupcake Wars, Cake Boss, and other shows focused on creating Sweet Treats, it seems baking is more popular than ever. If you’ve been scouring TV shows, cookbooks and specialty websites for Sponge Cake recipes, National Sponge Cake Day is the perfect opportunity to copycat your favorite chef’s creations.
- Sponge Cakes are classy, delicate, and lovely. The Sponge Cake, particularly Victoria Sponge, is light, simple, and oh so sweet. This Sponge Cake can make us feel a little classier when we eat it, especially when paired with a pleasing cup of Tea in a pretty teacup. It’s nice to feel a little fancy sometimes, and that’s one of the reasons everyone loves Sponge Cake!
Here are today’s five thing to know about Spongecake:
- During the Renaissance, Italian Cooks became famous for their baking skills and were hired by households in both England and France.
- The new items that they introduced were called “Biscuits,” though they were the forerunner of what we now consider to be Sponge Cake.
- Gervase Markham (1568-1637), English Poet and Author, recorded the earliest Sponge Cake recipe in English in 1615.
- These Sponge Cakes were most likely thin, crisp Cakes (more like modern Cookies).
- By the middle of the 18th Century, Yeast had fallen into disuse as a raising agent for Cakes in favor of beaten Eggs.
Recipe for Sponge Cake
6 large Eggs, separated (you will need 185 grams of Egg Whites and 105 grams of Egg Yolks)
3/4 cup plus 1 tablespoon (100 grams) cake Flour
1/4 teaspoon (1 gram) Baking Powder
1/4 teaspoon (1 gram) fine Kosher Salt
1 cup (200 grams) granulated white Sugar, divided
Zest (outer skin) of one Lemon or Orange
1 teaspoon (4 grams) pure Vanilla Extract
2 tablespoons (28 grams) Water
3/4 teaspoon (3 grams) Cream of Tartar
American Sponge Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan.
Separate the Eggs while they are still cold, placing the Yolks in one bowl and the Whites in another bowl. Cover the two bowls with Plastic Wrap and bring to room temperature (about 30 to 60 minutes).
Meanwhile, sift or whisk the Flour with the Baking Powder and Salt.
In a small bowl, place 2/3 cup (135 grams) of the Sugar. With a fork, mix the Lemon or Orange Zest into the Sugar.
Place the Egg Yolks and the Lemon/Sugar mixture into the bowl of your electric stand mixer, fitted with the paddle attachment (or use a hand mixer).
Beat on high speed until the mixture is thick, fluffy, and light colored (when you slowly raise the beater the batter will fall back into the bowl in a slow ribbon). This will take about 4 to 5 minutes. Then beat in the Vanilla Extract and Water. Set aside while you beat the Egg Whites.
In a clean bowl, with the whisk attachment, whip the Egg Whites and Cream of Tartar, on medium low speed, until soft peaks form. Gradually add the remaining 1/3 cup (65 grams) of Sugar and continue beating, on medium high speed, until the Egg Whites are shiny and form stiff peaks.
Next, sift the Flour mixture over the beaten Egg Yolks (about one third of the Flour mixture at a time) and gently but quickly fold (with a Wire Whisk or Rubber Spatula) the Flour into the Egg Yolk batter.
Then gently fold a little of the beaten Egg Whites into the batter to lighten it, and then add the rest of the Whites, folding just until incorporated. (Do not over mix the batter or it will deflate.) Pour the batter into the tube pan, smoothing the top.
Bake the Sponge Cake in a preheated oven for 28 – 32 minutes or until a toothpick inserted into the center of the Sponge Cake comes out clean. Remove from the oven and immediately invert the pan (turn upside down) and suspend it by placing the inner tube on the top of a flat topped bowl.
Allow the cake to cool completely before unmolding (about one hour). To remove the cake from the pan, first run a flat metal spatula or sharp knife around the inside of the pan and then remove the center core of the pan.
Then Run the spatula along the bottom and center core of the pan. Invert the cake onto a greased wire rack. The cake can be served plain r you can add a dusting of Powdered Sugar or with Fresh Fruit and softly Whipped Cream. The Sponge Cake can be covered and stored for a few days, or it can be frozen.
Serves about 10 people.
Thank you,
Glenda, Charlie and David Cates
