Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder. The sponge cake is thought to be one of the first of the non-yeasted cakes, and though it does not appear in Hannah Glasse's The Art of Cookery in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife, indicating that sponge cakes had been established in at least some Anglophone countries by the early 19th century.Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the French Génoise, the Anglo-Jewish "plava" and the possibly-ancestral Italian/Sephardic Jewish pan di Spagna ("Spanish bread" , from the Ladino pan d'Espanya). Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American Tres leches cake.

Opened in late 2007, David Myers' French brasserie, Comme Ça, French for "like that," is a must. Everything from the Onion Tarte to the Boule Cake, Oysters, Sweet Breads and the location, just by Marc Jacobs, is perfection.

If you've got the money, then you'll clearly want this Companion Cube faceplate. Handpainted, it has "The cake is a lie" and the angel poem printed on it. The quality is pretty nice, and definitely a sweet collectible for any big fans.

A excellent angel food cake recipe containing swirls of chocolate and vanilla, and iced with a rich, fluffy icing drizzled with more melted chocolate.

Criss Angel's 40th Birthday Party and Criss picking up his cake for people to take a picture and to look at it in a different light and to also see what it says and it says Happy Birthday Criss and it has eyes on it. I think it is totally AWSOME!

Los Angeles Interior designer James Swan shares his tasty recipe for Coconut Cake.