41 sponge recipes

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.

Fastnacht kucka: Pennsylvania Dutch molasses and honey doughnuts made with an overnight yeast sponge. Soft, slightly sweet, and deeply traditional Shrove Tuesday eating.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Halva gateau is a Middle Eastern layer cake with semolina-almond sponge, coffee syrup soak, and halva buttercream. Pistachio-topped elegance perfumed with cinnamon.

Israeli upside-down apple cake made with potato starch instead of flour, naturally gluten-free. Whole apples stuffed with walnuts and raisins bake in a caramel base topped with a light sponge.

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.

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.

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.

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.

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.

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.

Chocolate and chestnut layer cake with a tender olive oil and white wine sponge, a smooth sweetened chestnut cream filling, and glossy dark chocolate ganache. An elegant autumn and holiday dessert.

Yeasted chocolate bread made with a honey sponge starter and semi-sweet chocolate rolled jelly-roll style into 8 individual mini loaves. Brushed with egg glaze and best served hot from the oven.