190 sponge cake recipes

Chocolate mint cake with a light peppermint sponge topped with whipped chocolate mint frosting. The fat-free batter uses applesauce and egg whites for an airy, tender crumb.

Chocolate coconut cake roll spirals a light cocoa sponge around a fluffy cherry-coconut whipped cream filling. Rolled warm so it won't crack, then chilled and dusted with powdered sugar. A retro showstopper.

Old-fashioned lemon pudding cake that separates into two layers as it bakes: a fluffy sponge on top with a silky lemon custard underneath. Six simple ingredients.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Old-fashioned seed cake with caraway, sesame, and coconut baked into a buttery vanilla sponge. A traditional British tea-time treat that comes together with pantry staples.

Maple cloud cake: ethereal egg-foam sponge sweetened with pure maple syrup and crowned with whipped maple-meringue icing. A Quebec-Canadian classic, all maple, no refined sugar.

Passover-friendly sponge cake roll made with potato starch instead of flour, filled with a bright orange curd. A light, flourless citrus dessert perfect for the Seder table.

A classic French Buche de Noel with a light sponge cake rolled around chocolate butter cream filling, then coated in chocolate frosting scored to look like bark. The centerpiece of any Christmas table.

This classic tres leches cake soaks a fluffy egg-separated sponge in three rich milks, then gets crowned with billowy vanilla meringue. A beloved Latin American dessert that melts on the tongue.

Maple-frosted golden cake layers a tender butter-yellow sponge under a fluffy boiled maple frosting made with pure maple syrup and beaten egg whites. Old-fashioned bakery style.

Rehruecken (saddle of venison cake) bakes a German chocolate-cinnamon sponge in a ribbed loaf mold, splits and fills with currant jelly, then glazes with chocolate and studs with slivered almonds.

Lamingtons made the Aussie way: light sponge cake sandwiched with hot strawberry jam, then rolled in desiccated coconut. A classic afternoon-tea treat with a jammy center and a snowy coconut coat.

Rigo Jancsi, the classic Hungarian chocolate cake with two layers of rich sponge filled with rum-spiked chocolate cream and topped with a glossy chocolate glaze. An elegant European pastry.

Pastel tres leches Aldaco soaks a tender sponge cake in evaporated, condensed, and whole milk with a splash of rum for a creamy Mexican classic best made the night before.

Sunshine cake with bright lemon frosting, an airy egg-yolk-and-white sponge baked in a tube pan with lemon zest and extract. Tender, fragrant, finished with a tangy lemon glaze.

Genoise mousseline is a classic French sponge cake made with whole eggs, extra yolks, and no butter, warmed over a bain-marie and whipped to airy volume for a tender crumb.