Light, airy sponge cake layers obtain their height from vigorously beaten eggs, which form a network of air bubbles that rise in the heat of the oven. After baking and cooling, these layers—either vanilla or chocolate—can be paired with a variety of fillings and frostings to make appealing desserts, such as a Classic Birthday Cake (see related Williams-Sonoma recipe).
This recipe courtesy of Williams-Sonoma.
Adapted from Williams-Sonoma Mastering Series, Cakes, Fillings & Frostings, by Elinor Klivans (Simon & Schuster, 2005).