This sponge also works very well as a traditional jelly roll cake. Rather than baking in a tube pan, prepare a sheet pan with parchment paper and spread the batter evenly before baking. Gently rap the the pan on the counter prior to baking to help settle the larger air pockets. Baker at 400F until the cake is darkened and springy. It is important to ensure the cake is baked fully at its center without burning the edges. You may have to rotate the pan halfway. Baking this cake typically takes less than ten minutes, so be sure to watch it carefully. Remove from the oven and let the cake rest for about a minute on the sheet pan. Then carefully grab a corner of the parchment and remove slide the cake from the pan onto the counter, simultaneously pulling the cake toward the counter and pulling the pan away into the air to keep the cake from flexing too much. Let the cake cool completely on the counter then remove the parchment and use. This works well as thin layers for a cake when cut or simply spread your filling over the top of the cake then roll it on itself. Chill and serve.