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Nom Nom Nom.
This recipe was based on the Key Lime Pie recipe from Dr. Atkins Diet Revolution book. I’ve amended a few ingredients to make this free from any artificial sweeteners. This is not really a “pie” since I’ve omitted any sign of a “crust” and used ramekins instead.
This sponge cake is flavored with a little orange or lemon zest.
A sponge cake without butter or any other fat is the all-purpose Jewish cake, made every week to be eaten for tea or after supper with fruit salad or compote. So many people have told me of their mothers' biscuit tin from which the wonderfully ever-so-light cake (it is called “plava” in Britain) came out, and how you could never stop eating. It is thought that the origin of the cake is the Sephardi “pan d'Espanya.”
Sponge can be refrigerated for one week or frozen for up to three months. Use it to make ciabatta, peasant bread, and olive-filled rolls.
Guests at the bridal tea liked everything about this beautiful seasonal dessert - the tender cake layers, fluffy cream filling and glazed fresh fruit topping. Attached to ribbons beneath the cake were small Victorian charms for the bridesmaids to pull out and keep as remembrances. -Robin Fuhrman, Fond du Lac, Wisconsin
For dessert, this dessert uses purchased sponge cake. So there's no need for baking. To showcase its pretty strawberry-red layer, I dish it up in clear dessert glasses or dishes like a trifle.—Ruth Taylor, Greeneville, Tennessee
This light sponge cake is perfect with tea.
I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving.
A nice light cake with very little fat. Good with a broiled coconut icing.
A birthday tradition in my family, also makes a delicious strawberry shortcake! Recipe is best doubled, as it goes QUICKLY!
Old faithful! I've used this recipe for years because it's just so easy. It has a nice sweet crust on the top which I know is probably because the recipe calls for too much sugar. I actually like it like that because then I don't have to frost it!:-) So, I thought I'd post it anyway. Adjust sugar according to your taste. To each his own!!
Very easy and quick. Perfect for classic Boston Cream Pie. Cake is split in half to fill and ice.
Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.
The secret of this recipe for Chinese sponge cake lies in the fact it is steamed, which makes it very moist. Traditionally the sponge cake is eaten plain, but you can also serve it with strawberries or other fresh fruit for a light dessert.
A basic Chinese Steamed Sponge Cake is topped with icing made with coconut milk, in a style similar to Hawaiian Haupia. Basic Chinese Steamed Sponge Cake - a different recipe
A delicate, moist, light cake from Better Homes and Gardens New Cook Book. Good served when still slightly warm. Easy to make lighter, with less butter or combination of Splenda and sugar.
soft and tasty cake
Many Eastern European desserts start with sponge cake and this moist version tops them all. I believe the addition of 2 tablespoons of melted butter to the batter is what does the trick. This can be baked in a 9-inch springform pan and split into three layers, or baked in a 13x9-inch pan and split into two layers. Try this in Russian Apricot Torte Recipe, Croatian Cupavci, or any other torte requiring a no-fail sponge cake. Makes 3 (9-inch) sponge layers or 2 (13x9-inch) layers of Moist Sponge Cake
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This sponge cake roll can be filled with cream or ice cream, or use your favorite filling.
Sponge cake is made with vanilla, grated lemon or orange peel, and egg yolks and whites.
A golden sponge cake recipe made with a little citrus peel, eggs, and vanilla. This sponge cake is baked in a tube cake pan. Top with your favorite glaze or a fluffy frosting.
This is a basic chocolate sponge cake recipe that can be used to create fabulous tortes and layered desserts like Croatian Chocolate Chestnut Cream Torte and Hungarian Chocolate Mousse Cake, among others.
Lisa Renshaw of Kansas City, Missouri writes, “This is such a wonderful departure from ho-hum strawberry shortcake.” And with two types of berries, you're getting twice the antioxidants!
Every bite of this cake has a mild chocolate flavor that will appeal to all palates. Enjoy it dusted with confectioners' sugar or topped with Rich 'n' Fluffy Chocolate Frosting on page 140.
This golden cake has a light texture and mild orange flavor that makes it a pleasant ending to most any meal. The spongy interior is moist, tender and flecked with bits of orange peel. —Candy Snyder of Salem, Oregon
These sweet and soft mini cakes are usually baked in small molds and served during snack time. Use muffin tins if you don't have the molds.
This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan.
Enticingly good served with fresh-off-the-tree apricots. Garnish cake with fresh sliced apricots and dollops of whipped cream or creme fraiche sprinkle with confectioners' sugar if desired.
This cake is great for any occasion even birthdays and special occasions. This is one of my mother's favorite special occasion cakes.
This is quite an old recipe, and I hope that you will enjoy this one.
I had eaten this cake-literally “cake of heaven” many times in the Casa Chalam Balam in Mérida and loved it. In Yucatán it is served at weddings and first communion receptions. I was told that the recipe was kept a secret by the old ladies who made it for the hotel. After many experiments I think this recipe comes as close as possible to the version I like so much. The soaking of the almonds keeps the cake rich and moist; it is sometimes also flavored with anise.
This is a traditional light Passover sponge cake with a surprise-ripples of cinnamon-sprinkled apple slices running through the cake. My mother taught me how to make it fairly recently, when she came from Jerusalem to celebrate Passover at my house.
My heart's warmed by these cookies because the recipe comes from my grandmother. No wedding, shower or holiday gathering went by without our caring matriarch or her pretty little treats.
This is one of my favorite cakes to make. I prepare it for company or a bake sales and it is a hit every time!—Helen Woronik, Salem, Connecticut
This light and spongy cake makes a fitting finale to any meal.—Arlene Murphy, Beverly Hills, Florida
This fancy treat for two looks like you fussed, but it's easy to make with convenient prepared pudding and sponge cakes. "My husband enjoys this dessert featuring seasonal fruit," says Bonnie Buckley of Kansas City, Missouri.
This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me. —Amy Sauser, Omaha, Nebraska
A light lemon sponge cake, suitable for Passover. A good use for that leftover matzo meal too.
This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.
If you have some fruit you want to use up, and you don't have all that much time, this recipe is perfect! Especially on a summer day, this is a great dessert after a BBQ. Yumm Yumm! Any combination of fruit works in this versatile treat.
This delicious charlottelike dessert of juicy apples and buttery brioche was served at the Obama inaugural luncheon. Special equipment: 10 ceramic baking ramekins or metal molds (3-inch diameter).
I can't remember the origin of this recipe, but I use it often. It's easy to prepare and makes a wonderful dessert for any meal. I am a paralegal who enjoys cooking for my husband and son as well as entering recipe contests.
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