This fluffy, moist sponge cake recipe tastes delicious with just whipped cream and fresh fruit. It will be tall, about 7-8cm / 2-3-inches, so it can be used as a 2-tier or 3-tier cake.

The most difficult part of this recipe (besides having to wait patiently for it to freeze) is making all the layers. There’s a sponge cake layer, a cream-cheese filling, a cherry ice cream layer ...

Bake the cake until it is golden brown, it springs back to the touch, and a toothpick inserted in it comes out dry, 50 to 60 minutes. Remove the cake from the oven; immediately invert the pan and ...

Preparation. Cake Step 1. Place a rack in middle of oven; preheat to 350°. Line two 8"-diameter cake pans with parchment paper rounds (do not grease).