190 sponge cake recipes

Buche de Noel: the iconic French Christmas yule log cake. Light sponge rolled around fruit jam, frosted with chocolate buttercream, and decorated to look like a snowy birch log. The classic holiday showstopper.

Madeleines are delicate French shell-shaped sponge cakes, scented here with orange flower water and made from a simple batter of eggs, cake flour and melted butter. Buttery, light, and dusted with powdered sugar.

Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Chocolate cinnamon cake roll filled with Kahlua-spiked cinnamon whipped cream. A light cocoa sponge rolled around a spiced, boozy filling for an elegant dessert.

Elegant chocolate log cake (Buche de Noel) with a cocoa sponge rolled around marshmallow whipped cream filling, covered in chocolate frosting, and topped with pecans.

Frankfurter Kranz is a classic German crown cake with three rum-soaked sponge layers, silky butter-cream filling, and a crunchy almond praline coating finished with apricot glaze.

Lemon cake pie bakes into two layers from a single batter: a creamy lemon custard on the bottom and a light sponge cake on top. Fresh lemon juice and zest give it bright citrus flavor.

Yule log cake (buche de Noel) is the classic French rolled sponge cake for Christmas, made from a delicate whole-egg genoise baked thin, filled, rolled, and decorated to look like a wintry wooden log.

Citrus pudding-cake that magically separates into two layers as it bakes: a light sponge cake on top and a silky lemon-orange custard pudding beneath. Baked in a water bath for gentle, even heat.

Classic Italian sponge cake made with a warm egg foam, cocoa powder, and no butter at all. Light as air with a deep golden crust and tender chocolate crumb.

Feather light angel food cake, a fat-free sponge built on whipped egg whites and cream of tartar, baked tall and cloud-soft, then swathed in a glossy boiled-syrup meringue frosting. Airy, snowy, and pure.

Classic Boston cream pie with a tender cake flour sponge, vanilla custard cream filling, and chocolate glaze. A from-scratch version of the iconic layered dessert.

Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

Light sponge cake split and layered with sherry custard sauce, topped with billowy whipped cream and slivered almonds. A traditional British boozy dessert for elegant occasions.