Classic European Spongecake

Preparation info

  • Makes

    one 8-x-2¼ inch

    round cake
    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

This spongecake is less sweet and drier than the more delicate Classic American type. It has a smaller grain, with a stronger structure. These characteristics make it perfect for soaking with a dessert syrup. You may use this cake in place of Classic Génoise.

It is the foundation for Orange Mimosa.