Preparing breakfast is a real challenge for the home cook during Passover, since the use of flour is forbidden during this eight-day period. But I love breakfast, and over the years I have created ...

Tart cranberries are cooked beneath a spiced orange sponge in our upside-down cake that's served with a simple yet ...

Chef and cookbook author Clodagh McKenna visits the TODAY kitchen to demonstrate how to make two delicious summer desserts: strawberry sponge cake with orange blossom water, and all-American summer ...

Defining sponge cake can get a little — forgive us — spongy. Never up for debate is the centrality of egg, sugar, and flour. It's also, as made clear by the name, meant to be light and airy. Sometimes ...

The sweet layers of the strawberry jam balanced with the soft whipped cream in between the light orange blossom spongecake layers is such a gorgeous mouthful of summer. And, I have to admit, it is ...

Let the egg whites come to room temperature in a large bowl of an electric mixer. Measure the flour: Sift about two cups once on a sheet of wax paper. Fill the cups lightly to overflowing, and then, ...

Heat the oven to 325 degrees. Blend 3/4 cup of the sugar and the oil in the bowl of an electric mixer. Add the egg yolks one at a time, beating after each addition. The mixture should be light yellow ...