Why Sponge Cake Will Be This Summer's Dessert Du Jour

Why Sponge Cake Will Be This Summer's Dessert Du Jour

Megan Gordon
Jun 11, 2013

Sponge cake is rumored to have been the very first non-yeasted cake. It's created by trapping a good bit of air in the batter while beating the eggs and sugar together, which makes for a light, delicate dessert. If you've had a jellyroll cake or a slice of tiramisu, you've likely had sponge cake. So why do I think it will be a summertime hit this year?

The answer to that question is two-fold. First, the wonderful thing about a sponge cake is its light, fluffy nature — it's unlike any other cake in that way, making it a sure bet on a lethargic summer evening. But even more, the cake itself is super absorbant, so it soaks up the juices of summer fruits better than any cake I think of. If you have a glut of strawberries or blackberries (or any berry, really), let them sit with a few tablespoons of sugar to macerate and then use them as a simple and delicious filling to your favorite sponge cake recipe. 

Because sponge cakes contain little fat other than egg yolk, they're a great excuse to experiment with decadent rich icings or whipped cream toppings (my favorite is one with a strawberry filling). But really, when it comes down to it, a sponge cake is a blank canvas. You can fill it with any seasonal fruit or filling you like, and even finishing it in the most simple way — with a sprinkle of powdered sugar — will satisfy even the most discerning sweet tooth. 

(Images: Lulu's Sweet Secrets)

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