Sponge Cake Recipes

Sponge Cake Recipes

What is a sponge cake? Well, it's a lighter version of a traditional cake, and it doesn't include any type of shortening or fat in its recipe. However, sponge cake recipes typically call for more eggs than traditional cake recipes. These two differences produce a light, frothy batter called a "sponge," which is where this dessert gets its name. As with many other recipes, historians believe sponge cakes originated in Europe during the 19th century.

Today, sponge cakes are still light, airy concoctions known as ladyfingers and such. For a time, they were made in molds, somewhat like today's modern Bundt cakes. Angel food cakes are considered a type of sponge cake, and they are virtually fat-free because they only contain egg whites.

Sponge Tips

Beating the eggs correctly is the real key to successful sponge cakes. Always make sure to follow the recipe to the letter when you beat the eggs for your sponge cake, and be very careful to fold them in slowly and carefully. If you don't, your sponge cake will lose volume and could end up more like a bath sponge than a cake! Sponge cakes are almost always baked in a circular pan with a tube, like an angel food cake pan. The hole in the center helps keep the cake fluffy and allows heat to circulate throughout the cake while it bakes. Turn the cake pan over and support it on a bottle or funnel after it has been baked. If you cool it with the top up, the cake will fall.

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