question: If the sponge is dirty, how do your dishes become clean?
comment: Plenty of studies on the bacteria levels in sponges, and the ways to sanitizer them such as putting a squeezed out sponge in a microwave for 10-15 seconds to superheat the bacteria. A sponge mostly works to mechanically remove food particles from the plate, the soap will break up proteins and fats, the hot water will rinse it off. And any remaining bacteria on the plates will die of starvation and no water.
passages: A Victoria sponge is made using one of two methods. The traditional method involves creaming caster sugar with fat (usually butter), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture. The modern method, using an electric mixer or food processor, involves simply whisking all the ingredients together until creamy. Additionally, the modern method typically uses an extra raising agent, and some recipes call for an extra-soft butter or margarine. 
   After damaging a car, detailer Aaron Krause invented his own line of buffing and polishing pads. The company was acquired by 3M in August 2008. 3M did not purchase a line of sponges Krause had invented, leaving them to sit in his factory. Five years later, Krause used the remaining sponges to clean his dishes and lawn furniture. According to Krause, this is when he "realized his multi-million dollar idea."
   Several methods have been used to clean sponges. Studies have investigated the use of the microwave to clean non-metallic domestic sponges that have been thoroughly moistened. A 2006 study found that microwaving wet sponges for two minutes (at 1000 watt power) killed 99% of coliforms, "E. coli", and MS2 phages, but "Bacillus cereus" spores required four minutes. After some fires were caused by people trying to replicate the results at home, the study's author urged people to make sure their sponges were wet. A 2009 study showed that the microwave and the dishwasher were both effective ways to clean domestic sponges.
   Cakes made using the foam method are not classed as sponge cakes in the UK; these cakes are classed as foam cakes, which are quite different. These cakes are common in Europe, especially in Italian patisseries. The cake was first invented by the Italian pastry chef Giovan Battista Cabona (called Giobatta), at the court of Spain with his lord, the Genoese marquis Domenico Pallavicini, around the middle of the 16th century.
   In the French version the yolks are beaten with the sugar first while the whites are beaten separately to a meringue-like foam, to be gently folded in later. The mixture is then poured into a cake tin and baked. 
  
  Both methods take great care to incorporate air in the beating, whisking, and sieving stages.
   The essential ingredients are eggs, fat (often butter), sugar, and flour. An authentic British sponge cake is made by first mixing the fat with the sugar and then beating the eggs with the sugar-fat mix until the mixture is light and creamy, then carefully sieving and folding in the flour. Depending on the recipe, the flour may be mixed with a small amount of baking powder though some recipes use only the air incorporated into the egg mixture, relying on the denaturing of the egg proteins and the thermal expansion of the air to provide leavening. 
   Many objects with sponge-like textures are now made of substances not derived from poriferans. Synthetic "sponges" include: personal and household cleaning tools, breast implants, and contraceptive sponges.
  
  Section::::History.
   Before the cooked cake has cooled, it is still flexible. This allows the creation of rolled cakes such as the Swiss roll. This basic recipe is also used for many treats and puddings, such as madeleines, ladyfingers, and trifles, as well as some versions of strawberry shortcake; the earliest recipe for shortcake is in an English cookbook from 1588. In addition, the foam cake technique is used in angel food cake (where only egg whites are used) and some recipes for Belgian waffles (where the egg whites are separated from the yolks and folded into the batter at the end of preparation).
   Most sponges work rather like chimneys: they take in water at the bottom and eject it from the osculum ("little mouth") at the top. Since ambient currents are faster at the top, the suction effect that they produce by Bernoulli's principle does some of the work for free. Sponges can control the water flow by various combinations of wholly or partially closing the osculum and ostia (the intake pores) and varying the beat of the flagella, and may shut it down if there is a lot of sand or silt in the water.
   In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake. 
   Section::::Method.
   Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the Anglo-Jewish "plava", Italian génoise, the Portuguese pão-de-ló, and the possibly ancestral Italian "pan di Spagna" ("Spanish bread"). Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American tres leches cake.
  
  Section::::Methods of preparation.
   One popular trifle variant has the sponge soaked in jelly when the trifle is made, which sets when refrigerated. The cake and jelly bind together and produce a pleasant texture if made in the correct proportions. Originally, a jelly, often containing fresh or preserved fruit, would have been presented separately next to the trifle 'proper'; which could be made with stiff custard and cream and delivered on the presentation plate directly from a large mould and then often elaborately decorated with sweetened and flavoured piped cream, and carefully arranged pieces of glacé fruit and angelica in a neat and regimented fashion in the Georgian and Victorian styles.
   Section::::Procedure.
   In the New Testament, a Roman soldier offers Jesus Christ a sponge soaked in vinegar on the tip of his spear (some versions say staff) for Jesus to drink during his crucifixion, as an act of mockery.
  
  Synthetic sponges were made possible to be manufactured only after the invention of polyester in 1941 and the commercial production of polyurethane foam in 1952.
  
  Section::::Material.
  
  Synthetic sponges can be made of polyester, polyurethane, or vegetal cellulose. Polyurethane is used in polyester sponges for their abrasive side. Polyester sponges are more common for dish washing and are usually soft and yellow.
   Section::::Basic structure.:Skeleton.
   Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, "The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman" (1615). Still, the cake was much more like a cookie: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid 18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 enabled the sponge to rise higher than cakes made previously, resulting in the Victoria sponge.
   Both the traditional and modern methods are relatively quick and simple, producing consistent results, making this type of mixture one of the most popular for children and people in a hurry. This basic "cake" mixture has been made into a wide variety of treats and puddings, including cupcakes, chocolate cake, and Eve's pudding. 
  
  Although simple to make, Victoria sponge recipes are notoriously sensitive to cooking times and temperatures. As such, oven manufacturers often use a Victoria sponge recipe to test their ovens. Competitive Victoria sponge baking is part of the classic British fête.
  
  Section::::At Passover.
   The first references of sponges used for hygiene dates from the Ancient Greece. Competitors of the Olympic Games bathed themselves with sea sponges soaked in olive oil or perfume before competing. In the book "Odyssey" by the Greek poet Homer, the god Hephaestus cleans his hands, face, and chest with a sea sponge, and the servants in the Odysseus palace also used sea sponges to clean the tables after the meals the suitors of Penelope had there. The Greek philosophers Aristotle and Plato also mentioned sea sponges in both scientific and historic contexts in their works. Ancient Greeks also used sea sponges tied to sticks as toilet paper, and washed them with sea water.
   Section::::Basic structure.:Cell types.
   A typical Victoria sponge filling consists of strawberry jam and whipped double cream (thick cream with a high fat-content). The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar. The Women's Institute publishes a variation on the Victoria sandwich that has strawberry jam as the filling and is dusted with caster sugar, not icing sugar.
   Sponge and dough
  
  The sponge and dough method is a two-step bread making process: in the first step a "sponge" is made and allowed to ferment for a period of time, and in the second step the "sponge" is added to the "final dough's" ingredients, creating the "total formula". In this usage, synonyms for "sponge" are "yeast starter" or "yeast pre-ferment". In French baking the "sponge and dough" method is known as "levain-levure". The method is reminiscent of the sourdough or "levain" methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough.
   BULLET::::- Sponge: Using a sponge to apply foundation is best for creating a look with sheer to medium coverage. A triangular sponge is good for blending in liquid foundation and concealer, whilst a rounded sponge is best for powder foundations, though either can be used for these purposes. To use, wet a clean sponge with water first. The moisture will prevent the sponge from absorbing the makeup and will help to more evenly distribute the product over the skin- but make sure to squeeze out excess water. Sponges with pointed tips are best utilized for a seamless blending of the under-eye area and wide, round sponges are best for blending foundation over large flat areas of skin like the cheeks or forehead. Also, note that reusing sponges can be unhygienic, so sponges should be washed and dried thoroughly after every use.
   The current members of The Spongetones are:
   To prevent gossypiboma, sponges are counted by hand before and after surgeries. This method was codified into recommended guidelines in the 1970s by the Association of periOperative Registered Nurses (AORN). Four separate counts are recommended: the first when instruments and sponges are first unpackaged and set up, a second before the beginning of the surgical procedure, a third as closure begins, and a final count during final skin closure. Other guidelines have been promoted by the American College of Surgeons and the Joint Commission.
  
raw_presuppositions: A dirty sponge spreads bacteria to dishes.
raw_corrections: Bacteria spread by a dirty sponge to a dish can be rinsed off by hot water.