"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 cake to make the Tiramisu Ice Cream Cake. For the 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.
When ready to serve, allow cakes to soften in the refrigerator for thirty minutes; run a sharp knife under hot water for a few seconds, dry the knife, and cut the cake. Repeat, rinsing knife between cuts.
Note: These recipes have been adapted from "Desserts by Pierre Herme," by Dorie Greenspan. Copyright 1998 by SOCREPA and Dorie Greenspan. Reprinted by permission of SOCREPA. Published by Little, Brown.