Cake is one of the most delicious and delightful desserts in the world. It can be made in many different ways, with various ingredients, flavors, and decorations. It can be enjoyed by people of all ages and occasions, as it can suit any taste and preference. It can be served as a birthday cake, a wedding cake, or even a breakfast cake. It can be eaten plain or frosted, layered or filled, round or square.

But among all the cake varieties, there is one that stands out for its simplicity, elegance, and versatility: the sponge cake. The sponge cake is a type of cake that has a light and airy texture, and a delicate and moist crumb. It is usually made from eggs, sugar, flour, and sometimes butter or oil, and it is leavened by air or baking powder. The sponge cake is typically baked in a round or rectangular pan, and then cut into slices or layers.

The sponge cake is a special cake, as it can be transformed into a showstopper confection, by adding different elements that enhance its flavor, texture, and appearance. The sponge cake can be soaked with a syrup or a liquor, and then filled with a cream or a jam, creating a moist and flavorful cake. The sponge cake can also be frosted with a buttercream or a ganache, and then decorated with fruits, nuts, or sprinkles, creating a beautiful and elegant cake. The sponge cake can also be used to make other desserts, such as trifles, tiramisu, or lamingtons.

In this article, we will show you how to make bake, frost, and devour, a delicious and easy dessert that features the sponge cake. We will also explain the origin and the history of the sponge cake, and suggest some accompaniments that can complement the dessert. Let’s get started!

What is Bake, Frost, and Devour and Why is it So Scrumptious?

Bake, frost, and devour is a dessert that consists of sponge cake slices frosted with a lemon buttercream, and topped with fresh blueberries and lemon zest. It is a dessert that combines the best of both worlds: the softness and moistness of the sponge cake, and the tanginess and sweetness of the lemon buttercream. It is a dessert that is simple to make, but complex in flavor. It is a dessert that is satisfying and indulgent, but also light and refreshing.

Bake, frost, and devour is scrumptious because it uses high-quality and fresh ingredients, and it balances them well. The sponge cake is the perfect base for this dessert, as it has a neutral and mild flavor that pairs well with the lemon buttercream. The lemon buttercream is made from butter, powdered sugar, lemon juice, and lemon zest, and it is smooth and creamy, but not too heavy or greasy. The blueberries are fresh and juicy, and they add a burst of color and flavor to the dessert. The lemon zest is grated and sprinkled on top, and it adds a touch of freshness and brightness to the dessert.

Bake, frost, and devour is a dessert that can be enjoyed by anyone, as it can be adapted to different dietary needs and preferences. It can be made gluten-free, by using gluten-free flour or almond flour for the sponge cake. It can be made dairy-free, by using dairy-free butter and milk for the lemon buttercream. It can be made vegan, by using vegan eggs, butter, and milk, and adding some agar-agar or cornstarch to thicken the lemon buttercream. It can be made low-sugar, by using stevia, erythritol, or monk fruit for the sponge cake and the lemon buttercream.

Bake, frost, and devour is a dessert that can be served on any occasion, as it is versatile and easy to prepare. It can be served as a birthday cake, a Mother’s Day cake, or even a Easter cake. It can be served in a large platter, or in individual cups. It can be served with a scoop of ice cream, a dollop of whipped cream, or a dusting of powdered sugar. It can be served with a cup of tea, a glass of milk, or a bottle of champagne.

Bake, frost, and devour is a dessert that can make you happy and satisfied, as it is delicious and nutritious. It is a dessert that can make you feel like you are in a symphony, as it is harmonious and sublime.

How to Make Bake, Frost, and Devour

Making bake, frost, and devour is not difficult, but it does require some attention and care. Here are the steps on how to make bake, frost, and devour:

Ingredients:

• For the sponge cake:
  • 4 eggs, separated
  • 1 cup of sugar, divided
  • 1 teaspoon of vanilla extract
  • 1 cup of all-purpose flour
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of baking powder
• For the lemon buttercream:
  • 1/2 cup of butter, at room temperature
  • 2 cups of powdered sugar
  • 2 tablespoons of lemon juice
  • 1 tablespoon of lemon zest
• For the decoration (optional):
  • 1 cup of fresh blueberries
  • 1 teaspoon of lemon zest

Directions:

• To make the sponge cake:
  • Preheat the oven to 180°C (350°F), and lightly grease a 9×13 inch baking pan. Line the bottom and the sides of the pan with parchment paper, leaving some overhang for easy removal.
  • In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup of sugar, and continue beating until stiff peaks form. Set aside.
  • In another large bowl, beat the egg yolks with an electric mixer until pale and thick. Gradually add the remaining 1/2 cup of sugar, and continue beating until fluffy and ribbon-like. Stir in the vanilla extract.
  • Sift the flour, salt, and baking powder over the egg yolk mixture, and fold gently with a rubber spatula until well combined.
  • Fold in one-third of the egg white mixture into the egg yolk mixture, and mix gently until smooth. Repeat with the remaining egg white mixture, in two more batches, until well incorporated.
  • Pour the batter into the prepared baking pan, and spread it evenly with a spatula. Bake for 20 to 25 minutes, or until golden and springy to the touch. A toothpick inserted in the center should come out clean.
  • Let the cake cool slightly in the pan, and then transfer it to a wire rack to cool completely. Cut the cake into 12 equal slices, and set aside.
• To make the lemon buttercream:
  • In a large bowl, beat the butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, and continue beating until light and fluffy, scraping down the sides as needed.
  • Add the lemon juice and the lemon zest, and beat until well combined. Taste and adjust the sweetness and the tartness if needed. Refrigerate the lemon buttercream until ready to use.
• To assemble the bake, frost, and devour:
  • Place one cake slice on a plate, and spread some lemon buttercream over it, covering it completely. Repeat with the remaining cake slices and lemon buttercream, creating two or three layers, depending on the size of your plate or cups.
  • Decorate the bake, frost, and devour with some fresh blueberries and lemon zest, if desired.
  • Refrigerate the bake, frost, and devour until set, at least 2 hours or overnight.
  • Enjoy your bake, frost, and devour!

The Origin and the History of the Sponge Cake

The sponge cake is one of the most ancient and classic cake types, as it has a long and fascinating history and evolution. The sponge cake is also known by different names, such as genoise, chiffon, angel food, or pound cake, depending on the region, the ingredients, and the method of preparation.

The sponge cake originated in Europe, especially in Spain, Italy, and France, where it was first recorded in the 16th century. It was originally made by beating eggs and sugar together until thick and pale, and then folding in flour and sometimes butter or oil. It was leavened by air, which was trapped in the bubbles created by the beating of the eggs and sugar. It was baked in a moderate oven, and then cut into slices or layers.

The sponge cake became popular and widespread throughout Europe, and later the world, thanks to the explorers, the traders, and the immigrants, who brought their culinary traditions and innovations to the countries they visited or settled in. The sponge cake was introduced to new ingredients and techniques, such as baking powder, cream of tartar, or steam, which improved its texture and leavening. The sponge cake was also adapted to local tastes and preferences, such as adding spices, nuts, fruits, or chocolate.

The sponge cake is a cake that has a lot of history and evolution behind it, and that can inspire and enrich any dessert. It is a cake that can express the beauty and the diversity of life and culture, and that can bring joy and delight to any table.

Two Accompaniments for Bake, Frost, and Devour

Bake, frost, and devour is a dessert that can be served with different accom