76 sponge cake recipes

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

Light chocolate sponge cake rolls around softened ice cream, then freezes into impressive slices. Homemade chocolate sauce drizzles over each serving.

Italian tiramisu made with Pan di Spagna sponge cake, mascarpone zabaglione, espresso-brandy soak and whipped cream. Classic restaurant-style layered dessert.

Pan di Spagna, the classic Italian sponge cake with eggs whipped to a ribbon, cake flour and cornstarch folded gently to preserve air. The foundation for tiramisu, zuppa inglese, and fruit-layered tortes.

Fig garden party cakes layer sponge cake or lady fingers with a homemade dried-fig filling cooked down with peanut butter, butter, and lemon juice. A vintage tea-table dessert with surprising depth.

Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.

Chocolate cinnamon cake roll filled with Kahlua-spiked cinnamon whipped cream. A light cocoa sponge rolled around a spiced, boozy filling for an elegant dessert.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

Caramel-orange Bûche de Noël assembly with Grand Marnier buttercream, almond sponge, and pastry cream filling. The classic French Yule log cake for Christmas.

Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.

Yule log cake (buche de Noel) is the classic French rolled sponge cake for Christmas, made from a delicate whole-egg genoise baked thin, filled, rolled, and decorated to look like a wintry wooden log.

Classic French yule log cake with chocolate meringue buttercream, caramel mushrooms, and orange-almond sponge. This stunning Buche de Noel is a traditional Christmas centerpiece.

Rehruecken (saddle of venison cake) bakes a German chocolate-cinnamon sponge in a ribbed loaf mold, splits and fills with currant jelly, then glazes with chocolate and studs with slivered almonds.

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

Classic Boston cream pie with a tender cake flour sponge, vanilla custard cream filling, and chocolate glaze. A from-scratch version of the iconic layered dessert.