I'm on a sponge cake kick. There's something about its light texture, you can almost feel the tiny bubbles popping against your teeth as they sink into the cake. It's delicate and rich, softly sweet with a hint of almond and vanilla, and so satisfying that I can happily eat it straight from the pan or with fruit and frosting to fancy things up.
Plain sponge cake with a side of fresh berries is one of our favorite things to eat for breakfast at this time of year. I don't even feel guilty about having cake for breakfast because it's so much lighter than your average coffee cake and I find it actually keeps me satisfied for quite a while--perhaps it's all the eggs in the batter.
Needless to say I'm working on the perfect recipe and it's coming along, but in the mean time, this one is a good place to start. I add a few drops, maybe a 1/4 teaspoon, of almond extract just to round out the flavor because that's what I like. If you're not into that almond flavor--though it's delicious, you can stick to recipe as written and it won't steer you wrong.
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