Sponge Cake Recipes

So what are sponge cake recipes? 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 cake recipes 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 are nearly fat-free because they only contain egg whites.

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Sponge Cake Recipes and Tips

Beating the eggs correctly is the real key to successful sponge cakes. Always make sure to follow the sponge cake recipes 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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