Both of these cakes were born in the 19th century, albeit on different sides of the Atlantic Ocean — Victoria sponge is recognizably British, while angel food cake is North American.

A simple lemon glaze adds the perfect finishing touch to this easy everyday cake. Warmly spiced pumpkin batter bakes into a ...

Learn how to make a beautiful and elegant Strawberry Charlotte Cake from scratch. This dessert features a light and fluffy sponge cake layered with a creamy strawberry filling and topped with fresh ...

Mix until until you have soft peaks. 7. To assemble the Victorian sponge cake, spread an even layer of jam on the top surface of one of the cakes followed by the lemon cream, filling.

Precisely, a piece of cake! That’s why we’re treating ourselves today to a piece of this nutty-fresh orange-pistachio cake with ricotta frosting. Our Pistachio-Orange Cake with Ricotta Frosting ...

Preheat oven 350°F or 175°C. Sift all dry ingredients except sugar. In a large bowl, whisk eggs on high speed for 5-6 mins until foamy and form stiff peaks. While still whisking, add sugar, 1 ...

Sponge cake gets a bad rap for being dry, but when properly made, it is tender, bouncy and soaks up whatever flavors it’s paired with. Johnny Miller for The New York Times.