European sponge cake, also known as génoise or Victoria sponge, originated in the 19th century as a light, airy cake that could be easily layered. It became a staple in British tea culture and continental patisseries because its simple recipe absorbs syrups and fillings without becoming soggy.

In France the génoise often includes melted butter for richness, while the classic British Victoria sponge uses equal parts butter, sugar, eggs, and flour. Italian sponge (pan di spagna) may incorporate a splash of liqueur, and German Biskuit adds a touch of vanilla extract.

In the UK the sponge is typically split horizontally, filled with raspberry jam and whipped cream, then dusted with powdered sugar. It is a popular tea‑time treat and is also served plain with a cup of tea.

The sponge is a go‑to cake for birthdays, weddings, and afternoon tea. In Britain, the Victoria sponge was named after Queen Victoria and is often served at royal celebrations and family gatherings.

The authentic recipe relies on eggs, granulated sugar, all‑purpose flour, and baking powder. Substitutes can include cake flour for a finer crumb, or a gluten‑free flour blend, but replacing eggs changes the structure and should be done with a proper egg replacer.

Light fruit compotes, fresh berries with whipped cream, custards, or a drizzle of citrus glaze complement the sponge. It also works well as a base for tiramisu‑style desserts or layered mousse cakes.

Common errors include under‑beating the eggs, over‑mixing after adding flour, opening the oven too early, and using cold eggs. Each of these can cause a dense or collapsed cake.

Baking powder provides a reliable lift and helps the cake stay tender even if the eggs are not whipped to stiff peaks. It also simplifies the method for home cooks who may not have a stand mixer capable of true meringue.

Yes, bake the layers up to two days ahead, wrap each tightly in plastic wrap, and store at room temperature or refrigerate. For longer storage, freeze the layers wrapped in foil and thaw before assembling.

The YouTube channel Natashas Kitchen specializes in approachable, home‑cooked recipes that focus on classic techniques, seasonal ingredients, and versatile base recipes like this European sponge cake.

Natashas Kitchen emphasizes minimal ingredient lists, clear step‑by‑step visuals, and practical tips for everyday cooks, whereas many other channels may use more elaborate equipment or exotic ingredients.