Ancient Roman offerings used yeast, but sometime after the 1600s, some European sponges rose because of the air trapped in ...

Genoise cake is a type of Italian sponge cake that is light, airy, and slightly dry, with a firm texture, as it uses whipped eggs alone to leaven the cake - no baking powder or bicarbonate of soda.

That’s still how Genoise sponges, which are similar to chiffon cakes, are made today. Mary Berry, who isn’t afraid of changing up a classic recipe, seems to think the original approach needn ...