Sponge Cakes

Sponge cakes, or ‘Savoy biscuits’ as they were also known, often feature in recipes as an ingredient, such as cake layers in a tort de moy, or general satisfaction, or soaked in booze in a cabinet pudding. Sometimes lady fingers (savoiardi) are used instead, as in a trifle, but for some dishes you really need sponge cakes.

Although one might think, by looking at old recipe books, that they were never eaten on their own, on rare occasions – as in The Cookbook