Toasted Sugar Angel Food Cake

Thanks to toasted sugar, this twist on angel food cake has a subtle sweetness tempered by a caramel edge. Use quick-toasted sugar to add just a hint of caramel, or toast it up to three or for hours for a darker, bittersweet caramel flavor.

White Cake With Brown Butter and Toasted Sugar

While not a traditional "white" cake by any stretch, this cake leans on new ingredients to amplify its vanilla flavor.

Butter Cake (sponge cake)

An exceptional yet simple Vanilla Sponge Cake made with pantry staples. The crumb is tender and moist, beautiful buttery flavour and keeps well for 3 days.

Classic Chiffon Cake With Vanilla Chantilly

Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. It's similar to angel food, but with the added richness of yolk and a splash of oil. This recipe strays from the norm with club soda as the liquid component, infusing the batter with plenty of fizz, for a cake that bakes up extra fluffy and tender. Whether baked in layers or a traditional tube pan, chiffon is best served fresh, with plenty of berries and cream.

Old-Fashioned Jelly Roll

This straightforward technique offers a stress-free approach to this classic dessert by eliminating the risks attendant on handling a cake while fragile and warm.

Effortless Angel Food Cake

Delicate, uber-fluffy angel food cake is one of the easiest recipes I know: Just throw some cold egg whites and sugar into a bowl, whip 'em up, and stop before they're stiff. After that, it's simply a matter of stirring cake flour into the glossy meringue and baking the whole thing off. With this approach, you and the egg white proteins stay relaxed, making collapsed cakes and angel food anxiety a thing of the past.

Double-Strawberry Cake

Strawberry in two forms infuses this layer cake with beautiful color and natural flavor.

Crêpe Cake (Gâteau de Crêpes)

With layers of paper-thin crêpes and luxurious pastry cream lightened with whipped cream, this is a stunning dessert worth making for a special occasion.

Gâteau Basque

The grown-up version of a Pop-Tart, gâteau Basque combines elements of a cookie, a tart, and a pie, with a filling of pastry cream or cherry jam.

Madeleines

Madeleines are petite, bite-sized French sponge cakes that are as delightful to the eye as they are to the mouth. Flavoured with a hint of lemon, these adorable mini-butter cakes are gorgeously tender. With their