While the basic ingredients of both sponge cake and sponge pudding are the same (caster sugar, self-raising flour, butter, eggs), they differ in the method of cooking and the cooking utensil. Sponge cake is baked in the oven in a cake tin, while sponge pudding is steamed in a pudding bowl over water. Sponge cake is usually served cold, with a jam filling, and sponge pudding is usually served warm with custard or cream.