266 sponge recipes

Named after Queen Victoria, who famously enjoyed a slice with her afternoon tea, this classic British cake dates back to the 19th century. Its light, fluffy sponge layers, filled with raspberry jam and whipped cream, embody simple elegance, making it a timeless centerpiece for tea parties or special occasions.

Sponge Cake is easy and fun to make.This cake is one of my favorite types of cakes. Try this recipe.

Homemade steamed sponge cake, no oven needed: a light, eggy batter sweetened and colored with coconut treacle and warm cinnamon, then steamed soft and spongy. A moist Sri Lankan treacle cake for tea time.

Lemony and buttery puddings is definitely a win in any occasion.

Diabetic-friendly sponge cake sweetened with artificial sweetener, flavored with pineapple juice and orange. Light, airy tube cake with no added sugar.

Fruit sponge whips gelatin-set sour milk with crushed fruit and beaten egg white into a light, mousse-like vintage dessert. Old-fashioned chilled treat with cloud-soft texture.

Lemon sponge bakes in individual custard cups in a hot-water bath. The filling separates magically into a tangy curd layer below and a feather-light cake-like sponge on top.

Savory egg sponge roulade made with a bechamel base, Parmesan, nutmeg, and stiffly beaten egg whites. Baked in a jelly roll pan and rolled around any filling while still warm and flexible.

Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.

A simple overnight yeast sponge starter made with just flour, water, and active dry yeast. The base for flavorful homemade bread with better texture and deeper taste.

Pineapple sponge is an old-school no-bake dessert built from beaten egg whites, gelatin, and crushed pineapple folded into a cloud-light fruit mousse. A retro church-cookbook classic with banana, orange, and toasted nuts.

Maple sponge cake with just 4 ingredients: maple syrup, eggs, flour, and optional vanilla. A light, airy tube cake with no butter, no sugar, sweetened entirely by real maple syrup.

Country sponge cake made with six eggs, cake flour, lemon juice, and no butter or oil. Light, airy, and golden brown from a classic tube pan technique.

Light, airy sponge cake made with sugar substitute and orange juice. Fluffy texture without the sugar spike, topped with sugar-free jam and whipped cream.

Chinese steamed honey sponge cake with almond powder and fluffy whipped egg whites. This traditional method produces a pillowy, moist crumb without an oven, and the cake resteams beautifully for leftovers.

Light sponge cake flavored with coffee, cocoa, and finely chopped nuts. Made with separated eggs for an airy texture, perfect for special occasions.