Classic Sponge Cake

  • Serves: Makes one 10-inch tube pan
  • Baking Temp (degrees F): 350
  • Views: 8144
  • Comments: 26

Variation: Tiramisu Cupcakes from a Sponge Cake

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The Sponge Cake (not to be confused with a Butter Sponge Cake or Genoise) is sometimes used to refer to the whole category of foam cakes. The texture and flavor of sponge cakes is so delightful that they are usually eaten without or without adornment. Sponge cakes are leavened by whipping eggs (whole, yolks only or whites only) with sugar. Whipping air into the mixture is what makes them light. When baked, the air bubbles expand from the heat of the oven and the cake rises. My Tiramisu Cupcake Variation is a special treat!

Sonja, La Dolce Vita Bakery, Canada via e-mail: "Hi Sarah, I own a Bakery in Canada, and I have tried all kinds of recipes. I just tried your sponge cake recipe and this is the best one so far I've come across. Thanks so much for an informative site. Keep up the Great Job! You're doing Fantastic!"

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