Sponge cakes have an aerated structure resembling that of a natural sponge, hence the name. They are made from flour, sugar and eggs and are sometimes leavened. The two methods for making a sponge cake are the batter method - sponge cakes made like this are known as pound cakes in the US - and the foam method. The foam method uses little, if any, in the way of fat and are leavened by beating air into the mix rather than by the use of a leavening agent. The oldest known sponge cake recipe dates back to the early 17th century to an English book.
Sponge cakes, whilst being quite a simple dish, are rarely left like that. They are made into layer cakes, such as the Victoria sponge (named after Queen Victoria) which is a layer cake where the sponge is cut into two and a layer of raspberry jam and cream is sandwiched between the two layers. Other ingredients and flavourings can be added to the mix. They can also be glazed and iced, and are increasingly popular as celebration cakes, replacing the traditional fruit cake. It is not uncommon to find them being used for birthday and even wedding cakes. Even sponges that do not have icing or a glaze added to the outside will often be dusted with icing sugar.
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