266 sponge recipes

Sicilian pizza is known for its spongy and thick crust. This can be hard to achieve when you are avoiding gluten, but this is the right recipe to accomplish that goal. Tomatoes, anchovies and cheese top this pizza to form the perfect marriage of ingredients. On top of the crust being gluten free, the anchovies are heart healthy and good for lowering bad cholesterol. When tomatoes are combined with good fats, like those found in anchovies, it helps the body’s absorption of carotenoid phytochemicals that are said to help prevent cancer and improve cardiovascular health. Adding all these ingredients to your diet will keep your heart feeling good for many years to come, just like a good Sicilian marriage.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Old-fashioned chocolate layer cake leavened with both yeast and baking powder, plus stiffly whipped egg whites folded in for an unusually tall, tender, almost spongy crumb. Made with unsweetened chocolate and cake flour.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

A delicious and moist cake has spongy and fluffy cake, has all kinds of fruits and creamy whipped topping. Looks colorful and tastes so yummy.

Rasgulla, the classic Bengali cheese ball dessert of spongy homemade chenna simmered in light sugar syrup until pillowy and sweet. Four ingredients, big payoff.

Injera made from millet flour and club soda with a quick 90-minute ferment instead of days-long teff fermentation. Spongy, tangy Ethiopian flatbread cooked covered in a skillet for about one minute per round.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

A light, spongy chocolate walnut cake with ground toasted walnuts, cocoa, and cinnamon, split and filled with orange marmalade. No butter needed in this elegant European-style torte.

A custardy lemon pudding cake baked in a water bath, served warm with a Grand Marnier blackberry sauce. Two textures in one dish: spongy cake on top, silky pudding below.