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light sponge cake


Invented in Genoa, this classic cake is the basis for numerous desserts and pastries: made with whole eggs (not separated, as in classic sponge) and sugar whisked over heat, then combined with butter and flour.

Other ingredients (crystallized fruits, liqueurs, zests etc) can be added. It is easy to split into two or three layers, then filled with cream etc. Often recipes ask for it to soak up kirsch or other alcohol in a sirop d’imbibage.


Text © Dana Facaros

Image by kpst