Your Go-To Guide For Sponge Cakes To Make This Summer 

There are certain things that I think everybody should just know if they want to jump into the kitchen and bake. And something any ambitious baker should have is a basic knowledge of different types of sponge cakes. Especially as summer―and summer birthdays―approach, it’s good to have a couple of cake alternatives in your repertoire that are lighter and easier to stomach in the heat.  

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Most of the European sponge cakes have been given fancy names that, I think, make them seem far less approachable than they are. Don’t be intimidated. When broken down, they’re all relatively basic baking techniques and will be foundational in broadening your dessert education. Throw around these names at your next birthday party and everyone will be impressed―especially since you’ll also know which sponge to use for your recipe.

Génoise

Génoise is named after the Italian city of Genoa where it was first developed. It’s made from whipped whole eggs to create all the leavening that this sponge typically gets. This increases the difficulty of the technique, but it does not make it entirely unapproachable as a home cook.  

The eggs and sugar, whipped together, create a foam that should reach what is often referred to as “ribbon stage” in recipes. Then, flour and butter are folded through. That’s it. If your folding technique is good, this is one of the simplest sponges to make. On its own, it’s not the most flavorful and moist sponge, but it is an excellent receptacle for flavors―think of trifles, roll cakes, and tortes.  

Joconde

La Joconde, colloquially known as the Mona Lisa, is the namesake for this classic French sponge. Just as the Mona Lisa is a universal symbol of French art and culture, Joconde sponge is a critical component to French pâtisserie’s excellence. 

The defining quality of this sponge is the addition of nut flour. The fat in the nut flour interacts with the sponge in such a way that it provides flexibility and moisture, even when it is left cut and exposed to the open air. The sponge is made from mixing all ingredients, aside from that of the meringue, and gently folding the two together with the melted butter. In the summer, Joconde makes an incredible mousse cake with a light and elegant finish.

Victoria

Despite its name, Victoria Sponge is really nothing of the sort. The cake, named from British monarch’s tea-time preferences, is an all-butter cake, through and through. Even recipes from the English royal family and Mary Berry demonstrate this sponge’s true nature.  

It’s made using equal portions of butter, sugar, and self-rising flour. The butter is creamed with sugar, then eggs are emulsified in, and flour is finally added. Certain recipes differ in their inclusion of milk and flavorings, like vanilla, but the recipe holds true. The sponge, or rather cake, is perfect as a snack in the summer when it is paired as simply as the Brits do―with cream and jam. Otherwise, you might want to dodge this sponge for your summer bakes. 

Chiffon

This cake is the only from our list that isn’t European in origin. Developed in the 1920s in Los Angeles and famously served at The Brown Derby restaurant, the chiffon sponge was revolutionary for its use of vegetable oil. All ingredients―aside from the egg whites and sugar that are used to make a meringue―are whisked into a batter. The oil and egg yolks in the batter make the cake uniquely moist for a sponge, and the recipe typically contains a chemical leavener (like baking soda) to guarantee a light sponge.  

After folding the meringue into the batter, chiffon is usually baked in designated baking tins that allow the baker to cool the cake upside down immediately after baking to maximize the cake’s light texture. This sponge is light, but still very moist. Think angel food cake meets a butter cake―the best of both worlds. It certainly needs the least help from fillings and frosting compared to the other sponges on the list, but it goes well with a simple whipped cream and fruit.