"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake. It's made with just a few ingredients, and even though the technique is exacting, the soft, airy result has an extraordinarily forgiving nature. Think about it: After being spread with filling, rolled, and frozen, it keeps its tender texture -- in fact, it's my new go-to 30-minute ice-cream cake. And sponge cake is aptly named: It soaks up simple syrup, alcohol, or coffee (or any combination thereof), then retains its integrity after being layered with stewed fruit, lemon curd, or mascarpone. It's also one of the best cakes in the world for simply splitting (or not), layering, and enjoying as is." -- Jennifer Aaronson
"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake,” says Jennifer Aaronson, editorial director of food and entertaining. See the test kitchen’s step-by-step guide to making sponge cake and discover three ways to use this flexible favorite.
Use this recipe to make Tiramisu Ice Cream Cake. To make our Watermelon Bombe, use a half batch of this recipe: Divide the batter between two six-inch-round layer-cake pans, and bake for thirty-five minutes. Use one layer for the bombe, and freeze the second layer for later use.
This frozen almond extravaganza was inspired by Good Humor's Toasted Almond Bar: Almond cake layers are brushed with amaretto syrup and have vanilla ice cream and sugared almonds between them; the icing is whipped cream, coated with cake crumbs and more almonds.
This pastel-hued dessert, inspired by the classic bread-and-berry summer pudding, is appealingly homey. When you carry it to the table, guests may be tempted to dip their fingers into the swirls of whipped cream on top. Cut into slices, and the nuts peeking out of the pistachio ice-cream layer (the other is strawberry) will vie for first-bite status with the berry-syrup soaked genoise.