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Doberge cake. Doberge cake is a layered dessert originating in New Orleans, Louisiana, adapted by local baker Beulah Ledner from the Hungarian Dobos torte. Still popular in the area, the cake is made of multiple thin layers of cake alternating with dessert pudding. Very often the cakes are made with half chocolate pudding and half lemon pudding.
Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, and is sometimes leavened with baking powder. It has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by the batter method or the foam method.Cake made using the batter method is known as a butter or pound cake in the U.S., while in the U.K. it is known as Madeira cake or Victoria sponge cake. sponge cake may be produced by the batter method or the foam method. Cake made using the batter method is known as a butter or pound cake in the U.S., while in the U.K. it is known as Madeira cake or Victoria sponge cake.