Sponge cakes

type of cake

type of chocolate cake, traditionally made with "kirschwasser", a brandy made from double distillation of morello cherries

Hungarian cake

traditional dessert sponge cake, made to resemble a miniature Yule log and traditionally served near Christmas

dessert

Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of ladyfingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that ascending order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assem

dessert dish of ice cream, sponge cake and meringue

is a type of Japanese sponge cake and is known for its sweet, moist brioche-style flavour and texture. It is based on cakes introduced to Japan by Portuguese merchants in the 16th century. It was then popularized in the city of Nagasaki, where it is considered a specialty. Despite its foreign origins, it is considered a kind of wagashi, or traditional Japanese confectionery.

Cassata ( ) or '''''' (; ) is an Italian cake originating in the Sicily region. It is typically composed of a round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit (a filling also used with cannoli). It has a shell of marzipan, pink and green colored icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts.

sponge cake

type of sponge cake

German dessert

thumb|Madeleines A génoise (, , ; usually spelled genoise in English), also known as Genoese cake or Genovese cake, is a French sponge cake named after the city of Genoa and associated with French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.

type of cake from Australia

Zuccotto () is an Italian dessert of Florentine origin. It is a semi-frozen, chilled dessert made with alchermes, cake, and ice cream. It can be frozen, then thawed before serving. Zuccotto is traditionally made in a special pumpkin-shaped mould ( means 'little pumpkin' in Italian). It is widely believed to have been inspired by the dome of Florence's duomo (the city's main cathedral). Others allude to its shape as closely resembling a cardinal's skullcap or zucchetto.

Swedish layer cake consisting of layers of sponge cake, pastry cream, a dome of whipped cream and a dyed marzipan top

Malaysian traditional cake originating from South East Asia

Punschkrapfen or Punschkrapferl (punch cake) is a nougat and jam filled sponge cake soaked with rum from Austrian cuisine. Besides the filling, it is similar to the French petit four.

Romanian prepared dessert

Light sponge cake with cream cheese

German buttercream cake from Frankfurt

Italian-American cookie

British dessert

Type of dessert

type of Chinese cake

Chinese dessert cake

traditional Belgian almond sponge cake

Vietnamese sponge cake made of yeasted rice flour

The fraisier is a strawberry cake made of an almond sponge cake or meringue, pastry cream, and strawberries. The pastry is typically made during strawberry season, as the crucial ingredient is the strawberries. The name derives from the French word for strawberries, fraises. It is a classic among French entremet desserts. According to the New York Times the required construction is often elaborate. thumb|Fraisier (strawberry shortcake) The cake's origin dates back to a cake created by Auguste Escoffier at the end of the 19th century that included fresh strawberries. The recipe appears in his G

American sponge cake

Portuguese sponge cake

Norwegian sponge cake baked with meringue, vanilla cream and almonds

Long sponge cake

The chajá () cake, or postre chajá, is a typical dessert in Uruguayan cuisine. It was created on April 27, 1927 by Orlando Castellano, the owner of the Confitería Las Familias in the city of Paysandú. It originated as a semi-industrialized confectionery, and is exported to Argentina, Brazil, Paraguay and United States

food

Mamón are traditional Filipino chiffon or sponge cakes, typically baked in distinctive cupcake-like molds. In the Visayas regions, mamón are also known as torta mamón or torta. Variants of mamón include the larger loaf-like version called taisan, the rolled version called pianono, and ladyfingers known as broas. Mamón also has two very different variants that use mostly the same ingredients, the cookie-like mamón tostado and the steamed puto mamón.

historical cake designed in Ivrea, Italy