This pineapple sponge cake, developed by chef Judy Haubert as a Mother's Day gift for her mom, swaps coconut flour for the standard all-purpose. It makes for a moister crumb—as well as emphasizing pineapple's tropical flavor—and has the added bonus of making the cake naturally gluten-free. Anna Stockwell
SHARE
These 14 recipes highlight the distinctive light and fluffy sponge cake.
See the Recipe Ben FinkPopular at afternoon teas in England, this light and delicious sponge cake was named in honor of Queen Victoria. See the recipe for Victoria Sponge Cake » Back to Royal Recipes: Food Fit for Kings » Arthur MeehanDulce de Leche Cake Luxuriant moistness is this dessert’s calling card. The secret to achieving the cake’s decadent texture is to poke it all over with a knife while it’s still warm, before dousing it with a rich milk mixture so that it penetrates every part of the cake’s interior. See this Recipe André BaranowskiSee the Recipe André BaranowskiThis classic dessert is moistened with the sweetened, wine-spiked cream known as syllabub. See the recipe for Raspberry Trifle » SaveurImpress your guests with a show-stopping layer cake stuffed with a luscious custard filling and topped with meringue frosting. Landon NordemanHeaven and Hell Cake Dallas chef Stephan Pyles’s rich, multilayered dessert of angel food and devil’s food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it’s sliced. See this Recipe André BaranowskiThis pineapple sponge cake, developed by chef Judy Haubert as a Mother’s Day gift for her mom, swaps coconut flour for the standard all-purpose. It makes for a moister crumb—as well as emphasizing pineapple’s tropical flavor—and has the added bonus of making the cake naturally gluten-free. Anna StockwellThis version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See the recipe for Buche de Noel » Todd ColemanThis classic German cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits. Todd ColemanThese cupcakes are the perfect spring or summer treat–light and airy angel food cake is topped with a tangy lemon-mascarpone frosting and garnished with fresh berries. Todd ColemanNamed for its light, fluffy texture and ethereal, pale crumb, angel food cake is the perfect base for a whipped cream and syrupy fruit topping. Landon Nordeman
