First Term: Lesson 2 - Other Kinds of Sponge Cakes

Lesson 2: Other Kinds of Sponge Cakes 

Now that you’ve mastered the Classic Sponge Cake in Lesson 1, it’s time to take your cake-making skills to the next level! In Lesson 2 of the Perfect Cakes Term Delia introduces you to a range of sponge cakes—and as always, you can watch every recipe being made in her step-by-step videos, making it easy to follow along at home.

First up is one of the all-time favourites: Coffee and Walnut Sponge Cake. Using the same base ingredients as the classic sponge, Delia shows how to enhance it with instant espresso powder and chopped walnuts, while also teaching a key baking technique, how to fold in ingredients properly to preserve all that lovely air in the mixture. Instead of buttercream, Delia uses a lighter mascarpone filling, giving this cake a beautifully creamy finish without the sweetness overload.

Next, Delia shows how quick and easy it is to make a Swiss Roll using her specially designed Delia Online Range Swiss roll tin and reusable liner. With only half the fat of a standard sponge and a super-fast bake, you’ll be amazed how effortlessly the sponge rolls up into a light, airy, and elegant cake.

Then something really special: Double Lemon Drizzle Cake with Poppy Seeds—a true showstopper. With a zingy syrup soaked into the sponge, a crunchy sugar topping, and a fragrant lemony interior, this cake is full of texture and flavour. Delia also shares her tips on using a loose-based cake tin (no need for springform!), and shows you exactly how to release the cake cleanly and confidently once cooled.

By the end of this lesson, you’ll be ready to take on any sponge cake recipe with ease—and confidence. With Delia’s trusted techniques and helpful video guidance, you’ll be baking like a pro in no time.