Baking Tips

I learned this sponge cake from a small bakery class years ago, and it still feels like a little magic trick: just eggs, sugar, flour, and a touch of butter turn into a cloud-light cake that works for breakfasts, teatime, and simple celebrations. It slices cleanly, takes flavorings beautifully, and pairs as well with whipped cream and berries as it does with a humble dusting of powdered sugar—if you enjoy light, unfussy cakes you might also like a different textured treat like the flourless oatmeal carrot cake I tried last season. Why you’ll love this dish This sponge cake is … Learn more