A sponge cake is called a sponge cake for a couple of reasons. One: the structure is formed by whipping and whipping eggs or whites which forms tons of wee bubble cells, like a sponge. Two: Since it is a bit dry, it soaks up liquid like a sponge. As bakers, we can exploit that characteristics by brushing or spraying a sponge cake with all manner of flavored syrups. Try to control yourselves and just pick one flavor.

Sponge cakes are generally baked in sheet pans or jelly roll pans, perfect for rolling up around a luscious filling. This is another good reason to make one.