Sponge Cake Day

August 23 is National Sponge Cake Day, a decadent dessert first created in the mid-16th century by an Italian pastry chef for a Spanish lord. The defining characteristic of sponge cake is that it is made without shortening. One of the most popular is the Victoria sponge, named after Queen Victoria. The cake features raspberry jam and whipped cream sandwiched between layers of sponge cake.

This post about National Sponge Cake Day includes: Types of Sponge Cakes | My Favorite Sponge Cake Recipe | Angel Food Cake Recipe | Jelly Roll Recipe | Ladyfingers Recipe | Chocolate Italian Sponge Cake

Some of the most popular types of sponge cakes include:

• Angel Food Cake is made with egg whites beaten to stiff peaks, cake flour, sugar, vanilla, and a little cream of tartar.
• Jelly Roll Cake is made with a thin, rectangular layer of sponge cake spread with filling, such as chocolate frosting or whipped cream filling, and is rolled tightly.
• Ladyfingers are little sponge cake-biscuit hybrids mostly known for being used in tiramisu.
• Chocolate Sponge Cake or Jelly Roll are made by substituting a portion of the flour with cocoa powder.

Fannie Farmer’s Cream Sponge Cake Recipe (My Personal Favorite)

This recipe makes an 8-inch tube cake or two 8-inch round layers.

Preheat the oven to 325°F. line the bottom of an 8-inch tube pan or of two 8-inch round cake pans with wax paper, cut to fit. Beat the egg yolks along with the lemon juice, cold water, and vanilla until thick and pale. Gradually add 3/4 cup of the sugar and blend well; set aside.

Beat the egg whites separately until foamy, add the salt, and continue beating until the whites form soft peaks. Gradually add the remaining 1/4 cup of sugar and beat until stiff but not dry. Gently stir a fourth of the whites into the yolk mixture.

Spoon the remaining whites onto the yolk mixture and sift the flour and baking powder on top. Carefully fold until blended. Spoon into the pan or pans and bake, allowing 40-50 minutes for the tube cake, and about 25 minutes for the layers.

Test to see if a straw or toothpick comes out clean. Invert each pan on a rack and let the cake cool completely before removing the pan. If you have used a tube pan, split the cake horizontally to make two even layers.

Create a Victoria Sponge by spreading a layer of raspberry jam and then a layer of whipped cream on the bottom layer of sponge cake and top with the second layer.

Other Popular Sponge Cake Recipes

Until writing this article I hadn’t considered that any spongy type cake or dessert biscuit was a “sponge cake”. I thought my favorite Fanny Farmer’s sponge cake recipe was it, and angel food cake was angel food and so on. Now I know, and you do too. If your dessert is spongy, it falls into the sponge cake category. I suppose it’s just common sense.

Best Angel Food Cake from Taste of Home

Angel food cake likely got its name because of its light, white and fluffy texture. To make your angel food cake even more heavenly, stir in the seeds of a vanilla bean or a bit of vanilla bean paste.

Find this recipe on TasteofHome.com

If you don’t have the time, or eggs, this Angel Food cake mix is a good substitute and no one has to know you didn’t make it from scratch.

Betty Crocker’s Jelly Roll Cake

A jelly roll is a light, airy sponge cake baked in a thin sheet, spread with jam or another filling, and then rolled into a tight spiral so each slice shows a pretty swirl. The technique traces back to 19th‑century European baking, where rolled sponge cakes appeared in cookbooks under names like “Swiss roll” or “rolled jelly cake.”

Soft, sweet, and full of jam, this sponge cake is easy to roll and makes an impressive dessert! Find this recipe on BettyCrocker.com

Homemade Ladyfingers Recipe

Ladyfingers used in tiramisu are crisp, lightly sweet sponge biscuits that soak up espresso and mascarpone cream without falling apart. They originated in the courts of Renaissance‑era Savoy, where they were created to honor a visiting French king and became known as savoiardi. Their airy, egg‑rich structure made them a natural fit for layered desserts, and over time they became a staple in Italian pastry—eventually finding their most famous home in tiramisu, where they provide the dessert’s signature structure and delicate texture.

This recipe for ladyfingers is easy to make with just 4 ingredients and perfect for tiramisu. Find this recipe on AllRecipes.com

Chocolate Italian Sponge Cake

Italian sponge cake (Pan di Spagna) is used in desserts like cassata, zuppa inglese and tiramisù. It can be soaked with your favorite mixture and layered with cream fillings or jam, covered with fondant, or just eaten on its own sprinkled with icing sugar.

Find this recipe on AsEasyAsApplePie.com

Sponge cake is truly a year-round melt-in-your-mouth, feel like you’re eating a cloud, absolute delight. This timeless dessert fits every occasion, from birthdays and anniversaries to casual gatherings and quiet tea times. Moreover, its versatility makes it a favorite for bakers and dessert lovers alike. From classic Victoria sponge cake layered with jam and cream to elegant ladyfingers, festive jelly rolls, fluffy angel food cake, and rich chocolate Italian sponge cake, there is a version for every taste and celebration.

If you’re curious about ways to celebrate other National Days, click here to visit our National Days page.