Dragon Land Bakery (Baxter & walker)- relatively new bakery – has great stuff,the mango sponge cake.It looks like a regular chinese sponge cake, but the color is in orange.It’s much more moister ( not soggy ) than any...

I am making dessert for our Seder. Does anyone have a good recipe for Passover sponge cake? I pulled this from Epicurious, but who knows if it would be any good: Citrus Sponge Cake with Strawberries: http

My mother was a great cook but never made sponge or angelfood cake so I have no words of wisdom echoing in my head. Last night I made the 9-egg sponge cake recipe that was posted on this board earlier, but I had major problems...

I was wondering why this place hasn’t been talked on this board(I did “Search”,but no result).Kam Hing has been around for 19 yrs and famous for a sponge cake.Many chinese and japanese people know this place as...

Can’t find anything when I do a search. I am looking for tasty light sponge roll cakes, any flavor – almond, chocolate... Which store has good ones? Cafes which serve these?

Pro kitchen tools for the home chef, all under $10.

He’s got a new book and a message to Americans: Get a cooking scale and some sharp knives.

Croustade with Apples and Prunes in Armagnac

I guess technically it maybe it shouldn’t be called tres leches if its not sponge cake, but I just wondered would the results be just as delicious with other types of cake.

I prefer a spongey texture rather than a plain butter cake texture. my current dessert obsession.

I went to a teaparty last week, and had a cake that seemed to be a spongecake, but it was quite a heavy texture with a cheesecake flavour. Not a sponge with a cream cheese filling, nor a baked German style cheesecake. Anyone know...

Had no luck with my request for help with Irish Apple crumble (so I googled, found lots of recipes, made one last night, all gone today!)and now I"m seeking a recipe for Victoria sponge, another English classic consisting of a...

lavender

citrus seasonings

So I went for my 2nd attempt at the chocolate Genoese spong cake, using Michel Roux’s recipe from the book “Eggs”. This time I used my brand new 7 QT Viking stand mixer and had no problem beating the 4 eggs to a...