Sponge cake

Sponge cake is a delightfully light and airy dessert crafted from a simple blend of eggs, flour, and sugar. Its origins date back to Spain during the Renaissance. The first documented recipe appears in a book by Gervase Markham. The popularity of sponge cakes surged in the mid-18th century when bakers discovered that whipping eggs could help the cake rise. In 1843, Alfred Bird's invention of baking powder allowed the addition of butter to the mix, giving rise to the beloved Victoria Sponge.

There are numerous methods for making sponge cake. Some recipes adhere to the basics without any added fat, while others incorporate butter for a richer flavor. Around the world, various types of sponge cakes have emerged, such as Asian steamed sponge cakes, angel food cake, chiffon cake, Boston cream pie, Génoise cake, Pão-de-Ló, Plava, Swiss roll, Tipsy cake, and Trifle.

One of the most renowned variations is the Victoria Sponge, named in honor of Queen Victoria. This classic British cake combines butter, sugar, eggs, and flour to create a delicious treat.

Sponge cakes also hold special significance in religious celebrations. For instance, during Passover, they are made without yeast or traditional leavening agents. Instead, bakers use matzo meal, coconut, and nut flours. Additionally, the Yule log, a festive Christmas dessert, is made by rolling a sheet of sponge cake with filling and covering it in chocolate.