Bizcocho (Spanish pronunciation: [biθˈkotʃo] or [bisˈkotʃo]) is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies.

In Uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo.

[1] According to other versions, however, the origin of the cake would be the fusion of French and Spanish bakeries, as evidenced by the accounts of colonial Montevideo by Isidoro de María and the genealogical studies of Juan Alejandro Apolant and Ricardo Goldaracena.

In fact, the puff pastry croissant, one of the varieties of sponge cake, was invented in France and its first recipe dates back to 1905.

They are also common in meetings with friends, especially those taking place in parks, squares, beaches or along the coastline in ramblas (an avenue bordering the coast with pedestrian areas on each side) such as the ones in Montevideo.