Fun fact: Sponge cakes are similar to angel food cakes except that sponge cakes call for whole eggs while angel food cakes call for only egg whites.

Welcome to Throwback Thursday, where I strive to fill you with seemingly useless knowledge and leave you starving all at the same time. I can't promise much, but I do promise that you'll leave with one party-ready fact to toss into the conversation cocktail (see above. That was your one for today.).

We can thank Italian cooks for creating what would eventually become the sponge in the 1400s though, God love them, they called the treat a "biscuit", much like we southerners call squash casserole a "vegetable".


Vanilla Sponge Cake with Fresh Berry FillingIt wasn't until the 18th century that the lovely, fluffy sponge cake as we know it came into existence. Even then it was poured into fancy molds to create show-stopping dessert centerpieces.

I love making it in jumbo muffin tins and serving it split with fresh fruit and whipped cream, as seen above before I actively licked my plate clean.

What recipes do you want to learn about? Come back each Thursday as we revisit the classics in our recipe collection!

By Ashley Kappel and Ashley Kappel