Although it may seem a little odd, many sponge cakes are designed to be on the drier side, especially when compared to a traditional american-style layer cake. The base ingredients of a sponge recipe, don't bring a lot of moisture to the table (there's no milk, or cream, or sour cream, or yogurt for example), and this is what allows sponge cakes to rise so high and to maintain such a light texture.u003cbr/u003eu003cbr/u003eTraditionally a sponge cake is a recipe design to be paired with a soak, which can be straight alcohol, like amaretto, or a simple syrup or even a more complex flavored syrup as well. This creates the perfect combination of a light and fluffy cake that is a blank canvas to take on whatever flavor you supply with your soak, which then brings all the moisture you need right back to that sponge cake.