266 sponge recipes

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.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

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.

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.

Mocha cake with chocolate buttercream frosting. An airy sponge cake soaked in orange syrup, filled and frosted with a coffee-chocolate buttercream made from Italian meringue.

Three-layer peaches and cream cake with a walnut sponge soaked in sherry-peach syrup, layered with chopped peaches and whipped cream. An elegant celebration dessert.

Old-fashioned buttermilk yeast bread with an overnight sponge for deep, tangy flavor. This slow-rise method makes four tender loaves with a soft, airy crumb.

French genoise sponge cake soaked with Amaretto and filled with whipped chocolate ganache. A light, egg-leavened cake with lemon zest and an overnight chocolate cream.

Schwarzwalder kirschtorte (Black Forest cake): a three-layer German chocolate-almond sponge soaked in kirsch, filled with whipped cream and sour cherries. The classic Schwarzwald showpiece.

Self-saucing sticky toffee pudding, a date-studded muscovado sponge that creates its own rich toffee sauce underneath as it bakes. Spoon it warm over vanilla ice cream or pouring cream.

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.

European-style buckwheat cake with a nutty almond sponge base filled and topped with cranberry cottage cheese mousse. A light, elegant layered dessert with old-world charm.

Old-fashioned seed cake with caraway, sesame, and coconut baked into a buttery vanilla sponge. A traditional British tea-time treat that comes together with pantry staples.

This 4th of July make-ahead dessert features multiple layers of sponge cake and strawberry and vanilla ice cream. Perfect to wow a crown this Independence day.

Chocolate angel food cake hollowed out and filled with orange sherbet. A frozen dessert that pairs airy cocoa sponge with tangy citrus ice. Fat-free cake, too.

Three-layer chocolate pudding cake with rich chocolate custard between cocoa sponge layers, baked in a water bath and served with a Grand Marnier bittersweet chocolate sauce.