Catalog

Sponge cake

Recipes found: 996

Sponge Cake for the Cake

Sponge Cake for the Cake

The ability to make a good sponge cake for a cake is a fundamental skill in cake making and confectionery in general. You can experiment as much as you like with creams, glazes, and fillings, but if you don't know how to make a sponge cake for a cake, nothing will work out for you. Today I will share with you a proper, well-crafted sponge cake recipe for cakes. This fairly simple sponge cake recipe for cakes is personally what I consider the best. Try making it yourself too. Serve cooled or slightly warm.

Coffee Cake

Coffee Cake

Homemade pastries for tea. Of all the homemade cakes I’ve had the chance to make or try at someone’s home as a guest, the coffee cake is, in my opinion, the most luxurious when it comes to the richness of its flavor palette. You get the sweetness of sugar and chocolate cream, the bitterness of natural coffee, and the tang of apple purée... Sponges made with this recipe have a very soft, delicate texture, and together with the chocolate cream this coffee cake simply melts in your mouth. Well, enough compliments for this truly wonderful cake. So, here goes—serve it cooled or slightly warm.

Grapefruit Cake

Grapefruit Cake

Homemade baked goods for tea. Here is a fairly simple grapefruit cake recipe. You can prepare a cake with the flavor of any other citrus in the same way—orange, mandarin, lemon, and so on—but I like the grapefruit version best. In my opinion, the cake turns out perfect—the sponge is so moist and soft that no frosting is needed, and you can imagine what aroma fills the kitchen while it bakes. The baking is ready. Serve at the table.

Chinese sponge cake

Chinese sponge cake

This recipe won't take much time. Making Chinese sponge cake is not difficult at all, and you only need the simplest ingredients that you'll find in any home. Follow the step-by-step recipe and everything will turn out well. Serve warm or chilled. Perfect with tea.

Mascarpone and Raspberry Cake

Mascarpone and Raspberry Cake

Perfect with tea and coffee. Raspberry purée can be bought at the store, but choose one without sugar or with no more than 10% sugar. It can also be made from fresh or frozen berries. If everything is done correctly, the sponge will be 6 to 8 centimeters tall when measured from the side, without the raised top. The sponge can be wrapped in plastic wrap and stored in the freezer for up to one month. The cake ends up approximately 12–14 centimeters tall and weighing about 2 kilograms. Serve warm or chilled. Perfect with tea.

Banana Layer Cake

1140 min4 serv.

Banana Layer Cake

Delicious baked goods for the whole family. I use a 16 cm (6 inch) baking pan. The sponge layers must be soaked, so you can make the soaking syrup from my recipe or use any favorite syrup of yours. Serve warm or chilled. Perfect with tea.

Low-calorie sponge cake

Low-calorie sponge cake

Delicious baked goods for the whole family. You can use whole-grain flour, but if you want a finer, more tender crumb, use coarsely ground wheat flour. The sponge turns out only mildly sweet. Fructose, honey, and sugar can be swapped for each other at a 1:1 ratio. If you substitute other sweeteners, be sure to recalculate them relative to sugar. Serve cooled or slightly warm.

Angel sponge cake

Angel sponge cake

The recipe won’t take much time. It’s especially handy when you have leftover egg whites in the fridge from other baking or desserts. That happens a lot: you’re making something, whites are left over, and you don’t know what to do with them. Bookmark this recipe with confidence—it’s a keeper! Pour the whites into a glass, cover with plastic wrap, and refrigerate. In the fridge they’ll keep for 3–5 days; they won’t spoil but will “age” and develop special properties. Those whites work beautifully for angel food cake, meringues, meringue kisses, and macarons. Thawed whites work in this recipe too. This sponge cake will win everyone over—especially first-time tasters. Be sure to try it. Serve warm or chilled. Perfect with tea.

Sour cream cake in a multicooker

Sour cream cake in a multicooker

The baking is simple and quick to make. The sponge in a sour cream cake turns out soft, tender, and slightly moist—you can even serve it without frosting, just dusted with powdered sugar on top. If you soak the layers with frosting, you’ll get a full-fledged cake—homemade and very tasty! If you like, you can add your favorite fruit between the layers to deepen the flavor of the sour cream cake. Perfect for family tea with everyone together—just what you need! Save this recipe. Serve cooled or slightly warm.

Sponge cake in an air fryer

Sponge cake in an air fryer

The bake comes together easily and quickly. If you have never managed to make a sponge cake in an air fryer before, be sure to take a look at this recipe. The sponge turns out fluffy and very tasty—you can use it for cakes or simply serve it with tea to treat your loved ones. Making a sponge cake in an air fryer is absolutely possible, and it is not difficult at all; I will explain everything in detail below. A delicious dessert from everyday ingredients for any occasion—add this recipe to your repertoire. Serve cooled or slightly warm.

Cake

Cake

Perfect with tea and coffee. This soaked cake with banana flavor suits both a festive table and weekdays, whenever you want to treat your loved ones. If you like, bake the sponge cake ahead of time—and bake more than one. Store sponge cakes wrapped in plastic wrap in the freezer, somewhere without strong smells of bell pepper or garlic. Make any cream or frosting you prefer.

Carrot Cake with Orange Curd

Carrot Cake with Orange Curd

Orange curd pairs beautifully with carrot sponge cake, giving the finished cake juiciness and a fresh citrus note. Choose medium-sized oranges that are juicy and have bright zest. Remove the zest without the white pith, which adds bitterness. If you like, you can also add cardamom and vanilla to the batter. If you use smaller pans, the sponge will be taller and can be cut into two layers, but baking time may increase. There is no need to soak the sponge; it comes out moist.

Honey roll

Honey roll

Perfect with tea or coffee. This roll is a great choice for a family tea party. Since sour cream is often not the best quality and becomes thin when whipped, we add cream cheese to the filling. You can also drain it to remove excess liquid: spread the sour cream on cheesecloth folded in several layers, tie it up, and hang it. Or add a little bloomed gelatin to the cream. The aroma and flavor of the sponge will depend on the type of honey you use.

New Year's Cake

New Year's Cake

Homemade baked goods for tea. Since the symbol of the coming year is the green snake, make the sponge cake green using food coloring. When sliced, this dessert will look very colorful. The baking is ready. Serve at the table.

Raspberry mousse cake

1140 min4 serv.

Raspberry mousse cake

Use a 16 cm diameter for the sponge and berry filling. Pour the assembled cake into an 18 or 20 cm mold. You can use cherries, strawberries, or lingonberries instead of raspberries.

Lemon Sponge Cake

Lemon Sponge Cake

Perfect with tea and coffee. For a family gathering or a cozy get-together with friends, lemon sponge cake is an ideal choice. Don’t forget to serve it with fragrant tea, strong coffee, a gentle latte, or an invigorating cappuccino. If you like, you can turn the sponge into a juicy cake by layering it with sour cream frosting. No sweet tooth will turn down such a dessert. The bake is ready. Serve it at the table.

Lemon sponge cake

Lemon sponge cake

It goes perfectly with tea and coffee. Bake this light, airy lemon sponge cake with your loved ones and enjoy it at an evening tea party. The main thing is to cool the dessert thoroughly so the powdered sugar does not turn damp. Cut into pieces and serve with jam, fruit butter, syrup, and the like. Serve chilled or slightly warm.

Victoria sponge cake

Victoria sponge cake

Delicious baked goods for the whole family. I was never much of a sponge cake fan… until I tried Victoria sponge. From now on in our household, Victoria sponge is our number-one bake—loved by everyone, always welcome, and never gets old. By the way, Victoria sponge is usually baked as one large cake, but we prefer to make small, individual portions—it’s easier to serve and looks nicer. Of course, nothing stops you from using this same recipe to make a classic, traditional Victoria sponge. Serve warm or chilled. Perfect with tea.

Fig roulade

Fig roulade

The bake is easy and quick to make. In my recipe for the sponge cake batter I used whole-grain flour, but you can use regular wheat flour instead. For the cream I used thick Greek yogurt and cream cheese. Dried figs and banana make the sponge cake sweet enough, so you need very little sugar. It goes well with tea or coffee.

Cake with canned peaches and whipped cream

1140 min4 serv.

Cake with canned peaches and whipped cream

Homemade baked goods for tea. Canned peaches give the cake juiciness and a bright flavor. You can bake the sponge cake 2–3 days ahead and store it in the refrigerator, wrapped in plastic wrap. Whip the cream right before you use it.

Cake with cherry and pineapple

Cake with cherry and pineapple

Delicious baked goods for the whole family. I used a tall-sided pan for baking and assembling the 16 cm diameter cake. The sponge cake made with the classic recipe turns out rather dry, so it always needs to be soaked. Choose the soaking liquid for the sponge to your taste—I used cherry syrup. If you wish, you can use fresh cherries instead of frozen ones. It can be served with tea or coffee.

7-egg sponge cake

7-egg sponge cake

I baked the sponge cake in a 16 cm diameter pan, so the finished cake was 11 cm tall. Keep this in mind for the recipe. It can be served with tea or coffee.

Tenderness Sponge Cake

Tenderness Sponge Cake

Baking this is simple and quick. Sponge cakes are a very popular type of cake in Europe. Soaked in some syrup, they are simply wonderful. I did not come up with this sponge recipe myself—I borrowed it from the book *On Cooking*—but I changed it a little. It turned out great: the sponge has an incredibly tender and airy texture. Because the sponge rises beautifully, it will work easily as a base for sponge layer cakes as well.

Bird cherry sponge cake

Bird cherry sponge cake

Homemade baking for tea. Bird cherry sponge can be cut into 2–3 layers and used to make a cake. If you bake it in a larger rectangular tin and cut it into two layers, you can make delicious pastries. Almost any cream will work with this sponge, but if you like moist bakes, it is best to soak the layers. The bake is ready. Serve at the table.

Pastry

Pastry

Delicious baked goods for the whole family. If you do not want to fuss over making a sponge cake, use a store-bought one or make it ahead of time. Take the cream cheese and butter out of the refrigerator in advance so they are at room temperature; then the cream will whip well and will not split. Use only good-quality chocolate—it sets quickly on a sponge cake that is sufficiently cooled. It is best to melt the chocolate in a tall container into which you can easily lower the entire pastry. The bake is ready. Serve at the table.

Cake

Cake

The sponge cake for the torte turns out fluffy and porous; the main thing is not to overbake it. If it still seems dry to you, soak it with sugar syrup or cream liqueur, if you will not be serving it to children. The chocolate for the recipe must be of the highest quality only—the taste and appearance of the cake depend on it. The bake is done. Serve at the table.

Roulade

Roulade

Making a “Red Velvet” roll is not as difficult as it might seem at first glance. Thanks to the cocoa and red coloring, it has a deep, rich color, and the vegetable oil keeps the sponge moist, so the sponge does not need extra soaking. Do not whip the cream for too long — it can split, and then you will have to make it again.

Sponge cake roll with cream cheese

Sponge cake roll with cream cheese

Delicious baked goods for the whole family. The roll turns out very soft and tender. Cream cheese frosting holds it well and complements it beautifully. If you want a touch of tartness, add strips of tart jam or fruit on top of the cream. Take the cream cheese out of the refrigerator ahead of time, or it may curdle into flakes when whipped. Serve cooled or slightly warm.

Roulade

Roulade

It goes perfectly with tea and coffee. Perhaps it’s the fastest Swiss roll I’ve ever made. Don’t leave the sponge in the oven too long—it will dry out and crack when you roll it. It got its name because the ingredients are all fives. The roll turns out quite sweet, so I added a tart touch with fresh apricots, but you can swap them for other fruit or berries.

Kefir cake

1140 min4 serv.

Kefir cake

Baked goods are simple and quick to make. The most popular cake in cafés is “Red Velvet”—people who love the gentlest flavor and a velvety sponge keep ordering it. Try treating your loved ones to this dessert—or better yet, make it together with them, because it’s so easy! All you need is patience. Serve cooled or slightly warm.

Homemade mini cakes

Homemade mini cakes

It goes perfectly with tea and coffee. Today, from one sponge cake base, I suggest making two mini cakes that are completely different in flavour and decoration. You can make it in two stages. First, prepare the berry compotes and the sponge cake. Assemble the next day. The sponge cake turns out very light and delicate, so soak it carefully and do not overdo it. The trimmings can be served with tea or you can make a pastry from them. The berry filling can be made from either fresh or frozen berries or fruit. If the cakes are for adults, you can add cognac or rum to the cream to taste.

Chocolate cake with mascarpone cream

1140 min4 serv.

Chocolate cake with mascarpone cream

The recipe will not take much of your time. I baked the sponge cakes in a 16 cm diameter tin. For the ganache I used chocolate with 68% cocoa, 3.2% milk, and 82.5% butter. The baking is done. Serve at the table.