Defining sponge cake can get a little — forgive us — spongy. Never up for debate is the centrality of egg, sugar, and flour. It's also, as made clear by the name, meant to be light and airy.

Pound cake, meanwhile, is defined by its richness. The name comes from the original classic pound cake recipe: a pound each of butter, sugar, flour, and eggs.

For the sponge Put the eggs and sugar in a mixing bowl, and whisk it until it is light, pale, and fluffy. In a separate bowl, mix in all the remaining ingredients thoroughly. Now very gently, mix ...

First, preheat the oven to 180c/160c Fan/350f/ Gas 4. Grease the tins before starting the cake batter—this will ensure the sponges don't stick. Cut out some baking paper to fill the tins. It ...

Mary Berry's Victoria sponge cake recipe is a baking classic and a tasty tea-time treat - and it's incredibly easy to make Comments Lifestyle Sophie Harris Senior Lifestyle Reporter and Talya ...

Sponge cake batter is filled with tiny air bubbles from whipped egg whites and yolks. As the cake bakes, these air bubbles heat up and expand, lifting the cake to a light, spongy texture.

Take a little mudcake, almond buttercake, vanilla madeira sponge, and ivory marshmallow fondant and–voila–an edible Jupiter that would make an astronaut proud. Forget delicate frosting ...