Sponge cake, also known as cozonac, is a traditional Romanian Easter dessert made from flour, milk, sugar, eggs, butter, and yeast. While the basic ingredients are the same across Romania, individuals customize recipes to personal preferences. A unique type of sponge cake from Moldova called "babe" uses up to twenty eggs and additional ingredients. Sponge cake has long been part of Romanian family tradition, baked and enjoyed by young and old alike as an integral part of cultural heritage that continues to be passed down through generations.

1. Sponge Cake
Sponge Cake or how we know it
“Cozonac” it’s a Romanian
dessert which is mostly baked
around Easter.
The composition is the same in
the whole country when it
comes to baking it:
Flour, milk, sugar, eggs, butter
and barm, these being the
common ground since
everybody bakes their sponge
cake as they want pretty much.
In Moldova there is one weird
type of sponge cake, a round
sponge cake called “babe” or
old womans, to bake this it
takes even twenty eggs and so,
there is a large list of
ingridients to do it.
The Sponge Cake has been
around in the Romanian families
for as long as we remember, as
many other dishes not all of us
remember how we baked it the
first time or what inspired us to
do so but it was been kept as a
tradition around the families of
Romanian from old to young,
none of our people can say they
never, ever tasted it.