Saturday, June 12, 2021

Let’s Hear It for Sponge Cake!

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Johnny Miller for The New York Times. Food Stylst: Laurie Ellen Pellicano.
Saturday, June 12, 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.
David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Johnny Miller for The New York Times. Food Stylst: Laurie Ellen Pellicano.
Johnny Miller for The New York Times. Food Stylst: Laurie Ellen Pellicano.
50 minutes, One 9-inch or 10-by-15-inch cake
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Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
15 minutes, 3 to 4 servings
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Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
30 minutes, 4 to 6 servings
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Johnny Miller for The New York Times. Food Stylst: Laurie Ellen Pellicano.
Johnny Miller for The New York Times. Food Stylst: Laurie Ellen Pellicano.
2 hours, 8 to 10 servings
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