what is the purpose of egg wash in baking
Egg wash An egg wash is often used to make pastries shiny and golden or brown in color, and it also is used to help toppings or coatings stick to the surface of the pastry, or to bind pastry parts together, such as empanadas or other en croute recipes. Egg wash can usually be made with 30 ml or two tablespoons of liquid, such as milk or water, for every egg. Less liquid makes for a darker wash.[3] The part of the egg used and liquid added determines the finished look of the crust.[4]
Sponge cake The Victoria sponge, also known as the Victoria sandwich or Victorian cake,[12] was named after Queen Victoria, who was known to enjoy a slice of the sponge cake with her afternoon tea. The sponge part evolved from the classic pound cake â€“ equal quantities of butter, sugar, eggs and flour. The difference was the Victorian creation of baking powder, which was discovered by English food manufacturer Alfred Bird in 1843, which enabled the sponge to rise higher.[13][14] This invention, writes cookery author Felicity Cloake, "was celebrated with a patriotic cake", Victoria sponge.[13]