Asponge cake (also called a foam cake) is a light and tender cake that gets its texture from whipped eggs. Cakes like angel food, genoise, chiffon, and Victoria sponge all lie under the umbrella of “sponge.” Here, I’ll let you in on all the details — and share the recipe for my very favorite one.
Why You’ll Love It
I’ve made it even easier to make. There are many variations of sponge cake, but this recipe is closest in ingredients and technique to a chiffon sponge. The only difference is that in this recipe, instead of whipping the egg whites and yolks separately and then combining, I whip the eggs all together. I found that the structural integrity of the cake was not affected by mixing the yolks and whites.
It’s customizable. You can customize your cake by adding different flavored extracts, citrus zests, or dry spices to the mix. Once baked, try soaking the cake in a flavored syrup, topping cake layers with whipped cream and fruit, or cutting the cake and layering it in a trifle.