History and Characteristics of the Sponge Cake
The origins of the sponge cake can be traced back to the European Renaissance, and its history is both extensive and rich. It is believed that the first sponge cakes were made in Italy, where they were called “pan di Spagna” or “Spanish bread.”
The original génoise recipes were likely passed down from the Moors in Spain and eventually made their way to England and France. During the Victorian era, the sponge cake became a popular dessert in England, often served with afternoon tea. The cake was simple enough for novice bakers to make due to its basic ingredients—eggs, sugar, flour, and sometimes a little butter.
Over time, the recipe evolved, with variations such as the Victoria sponge (named for Queen Victoria) becoming iconic British desserts. From the delicate Japanese castella cake to the rich and layered Italian tiramisu, today’s sponge cake is enjoyed all over the world in a variety of forms. Its versatility and lightness make it a perfect canvas for all kinds of flavors, garnishes, and fillings, making it an indispensable ingredient in many dessert repertoires.
Ingredients and Preparation
To make a classic sponge cake, you will need the following ingredients:
