A classic Victorian sponge cake spread with cream and piled high with strawberries is a thing of beauty. But we won’t say no to a pistachio and rose roulade, a rich chocolate lamington cake and a few madeleines either. Sponge cakes, in any form, make a welcome addition to afternoon teas and dessert times.
Pistachio and rose roulade with lychees and raspberries
Jaclyn Koludrovic’s toasted flour fig roulade with lemon mascarpone
Ginger madeleines with spiced crème Anglaise
Almond and hokey-pokey ice-cream sponge roll
Flour & Stone’s blackberry and chocolate meringue roulade
Flour and Stone’s trifle with madeleines, lemon curd and peaches
Lauren Eldridge’s apricot, honey, coffee and macadamia trifle
Hazelnut sponge with chocolate-raspberry cream
Summer trifle with coconut cream and berry jelly
Flour and Stone’s pink grapefruit sponge with strawberries and sesame frosting
