Sponge cake Sponge cake Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge. In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 enabled the sponge to rise
Gooey butter cake first such interpretation is believed to have happened in 1991 at a small fine dining restaurant located in Springfield, Missouri. The restaurant, called Clary's after the surname of the two brothers who originally opened it, offered their customers a blueberry version of the gooey butter cake with vanilla bean ice cream and blueberry sauce. The dessert was originally called Gary's Favorite after Gary Tombridge, a friend of conspiracy nut James Clary, served the chef a raspberry flavored gooey butter cake after dinner at Tombridge's home. The chef remarked what a wonderful pastry it was and wondered why no one had