266 sponge recipes

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Light wheat pizza dough with whole wheat flour, cornmeal, and a sponge starter for extra flavor. A hearty crust with nutty grain notes for homemade pizza night.

Honey whole wheat sesame bagels made from a yeast sponge, boiled briefly before baking for that classic chewy crust. Nutty, lightly sweet, and a real homemade win.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.

Classic Bûche de Noël with a light sponge cake, chestnut buttercream filling, and mocha silk frosting textured to look like real bark. The ultimate French Christmas dessert centerpiece.

Chocolate mint cake with a light peppermint sponge topped with whipped chocolate mint frosting. The fat-free batter uses applesauce and egg whites for an airy, tender crumb.

Irish log rolls a tender chocolate sponge cake around mint-flavored whipped cream filling for a green-and-chocolate jelly roll cake, perfect for St. Patrick's Day celebrations.

Pinon cookies bake into light sponge-like rounds topped with toasted pine nuts, made from just eggs, sugar, flour, and pignoli. Italian-style cookie with an elegant payoff.

Raspberry sauce is a foamy, custard-style British dessert sauce of whipped eggs, sugar, and raspberry juice. Light, frothy, and reminiscent of zabaglione for pudding or sponge cake.

Chocolate chip ice cream roll: a tender chocolate sponge cake rolled around softened chocolate chip ice cream, frozen firm, and dusted with cocoa. A make-ahead frozen dessert.

Sweet roll and doughnut dough is a versatile yeasted sponge that can be fried into glazed doughnuts or baked into soft dinner rolls. Two desserts from one dough.

Maple cloud cake: ethereal egg-foam sponge sweetened with pure maple syrup and crowned with whipped maple-meringue icing. A Quebec-Canadian classic, all maple, no refined sugar.

Sunshine cake is a tall, lemon-kissed cousin of angel food and sponge cake, leavened entirely by whipped egg whites and yolks with bright lemon zest and juice.

Old fashioned shortcake with tender buttermilk biscuits split, buttered, and layered with sweetened fruit and whipped cream. A classic summer dessert that beats any sponge cake bakery version.

Chocolate nut torte: a four-layer sponge cake filled with silky cooked chocolate-buttercream frosting and topped with chopped nuts. An old-world holiday torte for special occasions.

Chocolate angel food layer cake baked in heart-shape pans. Fat-free, cloud-light, cocoa-scented sponge made with egg whites and cake flour. No butter, no yolks.