More than a decade ago, I wrote a column about the confusion between a sponge cake (which is what we call it in Guyana) and a pound cake. In other parts of the Caribbean, the sponge cake as we know it is also called Yellow cake (because of the colour of the crumb or sponge – the inside of the cake). In other parts of the Caribbean, it is known simply as Plain cake. Growing up, my mother always referred to this type of cake as a sponge cake. The only sponge cake I knew of then was the light foam cake leavened with only eggs, the whites beaten until stiff to give the cake its signature rise, and tender, almost delicate crumb, very much a sponge. I believed back then that we were confusing Pound cake (because of the similarity of look) by calling it a sponge cake. I was wrong. What we make is a sponge cake.