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Sponge cake

Explore 17 recipes, 1 gallery, and more

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Scandinavian Princess Cake

Ingredients
  • 2 cups whole milk
  • Vegetable oil cooking spray
  • 1/4 cup granulated sugar
  • 1/2 cup seedless raspberry jam
  • 1 1/4 cups cake flour (not self-rising), sifted
  • 1/2 vanilla bean, split and scraped, pod reserved for another use
  • 1/4 cup water
  • 3 cups heavy cream
  • Pinch of salt
  • 6 tablespoons almond flour, toasted
  • 2 packages (7 ounces each) marzipan
  • 1/4 cup Armagnac (optional)
  • Royal blue gel-paste food coloring, for decorating
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • Confectioners' sugar, for dusting
  • 3 large egg yolks
  • 6 large eggs
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 cup granulated sugar
  • 1/2 ounce (1 tablespoon) cold butter
  • 4 ounces (1 stick) butter, melted
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Sponge Cake

Time:50 mins
Other Ideas:
Dessert
Ingredients
  • 1/2 stick unsalted butter, melted and cooled, plus more for pans
  • 1 1/2 cups cake flour, plus more for pans
  • 9 large eggs, room temperature, separated
  • 1 1/2 cups granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • Pinch of coarse salt
  • Confectioner's sugar, for dusting
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Genoise

Other Ideas:
Dessert, Eggs, European, Freezable
Ingredients
  • Vegetable-oil cooking spray
  • 8 large eggs, room temperature
  • 1 1/3 cups granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • Pinch of salt
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
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Vanilla Sponge Cake

Other Ideas:
Dessert, Eggs, Freezable
Ingredients
  • Unsalted butter, for pans
  • 3/4 cup all-purpose flour, plus more for pans
  • 3/4 cup cornstarch
  • 6 large eggs, separated
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup plus 6 tablespoons sugar
  • 1/4 teaspoon table salt
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Sour-Cherry Savarins

Other Ideas:
Dessert, French, Sour cherries
Ingredients
  • 1 1/8 teaspoons active dry yeast
  • 2 1/2 cups fresh sour cherries, pitted (or 2 cups thawed frozen sour cherries)
  • 1/4 cup warm water (110 degrees to 115 degrees)
  • 1/2 cup Muscat de Beaumes-de-Venise or Sauternes
  • 1 tablespoon sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • Pinch of salt
  • 2 large eggs, room temperature, lightly beaten
  • 5 tablespoons unsalted butter, softened, plus more for molds
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Almond Sponge Cake

Time:2 hours 25 mins
Other Ideas:
Almonds, Dessert, Make-ahead
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Ladyfingers

Other Ideas:
Cookies, Dessert
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Ladyfingers

Other Ideas:
Cookies, Dessert, Sugar
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Yellow Genoise Cake

Other Ideas:
Dessert, French
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