12 Classic Sponge Cakes, From Tres Leches to Bûche de Noël
:max_bytes(150000):strip_icc()/Fraiser-cake-FT-RECIPES0624-e9972b38ccb54d3ca8edbbb9a5bb1642.jpeg?w=780&resize=780,470&ssl=1 "12 Classic Sponge Cakes, From Tres Leches to Bûche de Noël")
Defining sponge cake can get a little — forgive us — spongy. Never up for debate is the centrality of egg, sugar, and flour. It’s also, as made clear by the name, meant to be light and airy. Sometimes these cakes contain no leavening agents at all, neither yeast nor baking powder or soda. Sometimes these cakes contain little or no fat, unlike another classic cake type: butter cake. However, many cakes that call themselves sponge contain both fat (whether oil or butter) and leavening. Like its namesake, this type of cake has a lot of give.
Key is a sponge cake’s lightness, structure usually achieved by creating a foam with whipped eggs or egg whites. A successful sponge folds this foam into the dry ingredients without destroying its signature fluff.
The recipes here mostly lean on the leavening-free definition, but you’ll find all manner of sponge cake. What they all have in common is their most important quality: They’re delicious.
Love any of these recipes? Tap “Save” to add them to MyRecipes, your new, free recipe box for Food & Wine.
Black Forest Cake
Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabriel Greco
This classic German dessert layers light chocolate sponge with kirsch-soaked cherries and whipped cream for a not-too-sweet showstopper of a cake. Tempered chocolate shards give it dramatic flair, while the airy genoise base keeps it ethereal.
Fraisier Cake
Morgan Hunt Glaze / Prop Styling by Christina Daley / Food Styling by Julian Hensarling
Mousseline cream and ripe strawberries take center stage in this French favorite, built on a fluffy amaretto-brushed sponge. It’s elegant, delicate, and well worth the careful assembly.
Tres Leches Cake
Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl
Celebrity chef and humanitarian José Andrés’ boozy take on the Latin American classic soaks sponge cake in a trio of milks and dark rum, delivering a moist (but never soggy) bite of creamy sweetness. An overnight chill finishes the cake, giving the sponge plenty of time to soak up all the delicious flavors.
Ladyfingers
Jennifer Causey / Food Styling by Julian Hensarling / Prop Styling by Shell Royster
Vanilla-scented and feather-light, these sponge cookies — perfect for tiramisu or on their own with tea — strike the right balance between soft interior and sugary crust.
Homemade Yodels
Food & Wine / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Claire Spollen
Pastry chef Sue McCown reinvents a favorite lunchbox treat with chocolate sponge, caramel whipped cream, and a silky chocolate shell. It’s a nostalgia throwback that’s better than you remember.
Lemon-Almond Cake with Roasted Rhubarb
Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland
This gluten- and dairy-free sponge cake leans on almond flour and lemon zest for bright flavor and a tender crumb. Serve with rhubarb (or whatever fruit is in season) for a cake that’s ideal for breakfast, dessert, or with a cup of tea.
Lamingtons
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless
Lamingtons are small squares of buttery, rich vanilla sponge cake that are ubiquitous in Australia. Layered with raspberry jam, coated in a chocolate glaze, and rolled in shredded coconut, the cakes are named after Lord Lamington, the governor of Queensland from 1896 to 1901.
Bûche de Noël with Mascarpone Cream and Dark Chocolate Ganache
Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke
Mascarpone, dark chocolate, and slivered almonds lend richness and texture to this rich Yule log, which pairs whimsical presentation with deeply satisfying layers. The flourless chocolate genoise cake is made with eggs, cocoa, and sugar. A dusting of powdered sugar “snow” completes the scene.
Julia Child’s Bûche de Noël
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
This festive Yule log from Julia Child is not for the faint of heart, but it is well worth the effort. Roll orange sponge around a chocolate-orange filling and finish this Christmas classic with a rich ganache-like topping and meringue mushrooms.
Cherry-and-Chocolate Bûche de Noël
Michael Turek
Dominique Ansel infuses his flourless sponge with kirsch syrup and brandied cherries, channeling Black Forest flavors in this light, whipped cream–frosted Yule Log.
Italian Trifle with Marsala Syrup
John Kernick
Chef Fabio Trabocchi’s layered Italian trifle soaks soft sponge cake in spiced fortified Marsala and stacks it in between layers of silky pastry cream. Pair with a glass of vin santo, one of Italy’s classic dessert wines.
Brown-Butter Sponge Cakes
John Kernick
Chef Richard Blais uses a whipped cream siphon and microwave to create these incredible light, nutty sponge cakes in under a minute. Serve warm with ice cream and chocolate sauce for a fast-yet-fancy dessert.
Source link
