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While you're frying up some
It's Monday, and if you're in the Northeast like we are, it's Monday AND it's raining sideways. Bummer. Since it's National Sponge Cake Day though, we better put a little bounce back in our step.
Sponge cakes are light, buoyant cakes leavened without the help of chemical agents like baking powder or soda. Instead, the air beaten into the eggs give the cake its volume, and well, spongy appeal. Madeleines, jelly rolls and ladyfingers are all popular variations of the sponge cake.
For a quick morning lesson, we think this génoise (an Italian sponge cake) tutorial from the dearly-departed 'Gourmet' test kitchen is particularly smashing.
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