Let’s Hear It for Sponge Cake!

The airy cake shines when baked in a springform pan, cut into two layers, brushed with strawberry syrup and topped with fruit and cream.

View in Browser Add nytdirect@nytimes.com to your address book. Johnny Miller for The New York Times. Food Stylst: Laurie Ellen Pellicano. Saturday, June 5, 2021 Let's Hear It for Sponge Cake! If you’re on the hunt for a light, versatile and summery dessert — maybe for a picnic, or for a Gemini’s birthday — Claire Saffitz has you covered. Her streamlined sponge cake and dreamy strawberry and cream layer cake (above), which makes use of the sponge cake recipe, were among the most popular recipes on New York Times Cooking this week. Either would be a great way to follow up David Tanis’s grilled shrimp skewers with roasted red pepper sauce, or Yasmin Fahr’s spicy shrimp and chickpea salad.   David Malosh for The New York Times. Food Stylist: Simon Andrews. Our Most Popular Recipes Right Now ADVERTISEMENT   Johnny Miller for The New York Times. Food Stylst: Laurie Ellen Pellicano. Sponge Cake 50 minutes, One 9-inch or 10-by-15-inch cake   Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Spicy Shrimp and Chickpea Salad 15 minutes, 3 to 4 servings   Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Cottage Cheese Pasta With Tomatoes, Scallions and Currants 30 minutes, 4 to 6 servings   Johnny Miller for The New York Times. Food Stylst: Laurie Ellen Pellicano. Strawberry and Cream Layer Cake 2 hours, 8 to 10 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2021 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018