sponge cake

This term refers to a specific category of cake characterized by its porous, springy texture, which is achieved through the mechanical aeration of eggs rather than relying on baking powder or soda. It is often associated with traditional British baking and tea time, carrying a connotation of homemade simplicity and lightness.

In culinary contexts, it is frequently distinguished from "butter cakes" or "pound cakes," which are denser and richer. Because it is so light, it serves as a primary base for layered cakes, often being soaked in syrups or filled with jam and cream to add moisture.