190 sponge cake recipes

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

Little jam cakes with a hidden pocket of gooseberry jam baked inside a light, buttery sponge. Bite-sized treats for lunchboxes, tea time, or dessert.

Chocolate nutmeg cake roll with a light sponge wrapped around a silky chocolate-nutmeg mousse filling and topped with handmade chocolate leaves. An elegant holiday dessert.

Harvest spice tea cake folds steeped autumn-spice tea into a simple egg-and-sugar batter for a fragrant, almost-sponge cake. Served warm with butter, fresh nutmeg, and spiced whipped cream.

Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.

Pan di Spagna, the classic Italian sponge cake with eggs whipped to a ribbon, cake flour and cornstarch folded gently to preserve air. The foundation for tiramisu, zuppa inglese, and fruit-layered tortes.

Fig garden party cakes layer sponge cake or lady fingers with a homemade dried-fig filling cooked down with peanut butter, butter, and lemon juice. A vintage tea-table dessert with surprising depth.

Holiday mint log is a light chocolate sponge cake rolled into a classic yule log shape. Separated eggs keep the cake airy enough to roll without cracking, baked in just 12-15 minutes.

Old fashioned shortcake with tender buttermilk biscuits split, buttered, and layered with sweetened fruit and whipped cream. A classic summer dessert that beats any sponge cake bakery version.

Favourite walnut cake: a flourless, ground-walnut sponge held together with whipped eggs and a whisper of breadcrumbs. Tall, tender, and naturally gluten-free.

Sicilian cassata cake with a delicate sponge layer, Marsala wine soak, and rich chocolate custard filling. A traditional Italian celebration dessert built in stages.

Pumpkin apricot cake roll, a tender spiced pumpkin sponge rolled around an apricot filling. A stunning autumn dessert that looks harder than it is.

Halva gateau is a Middle Eastern layer cake with semolina-almond sponge, coffee syrup soak, and halva buttercream. Pistachio-topped elegance perfumed with cinnamon.

Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.

Raspberry sauce is a foamy, custard-style British dessert sauce of whipped eggs, sugar, and raspberry juice. Light, frothy, and reminiscent of zabaglione for pudding or sponge cake.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.