The conventional sponge method, also known as the conventional meringue method, is identical to the creaming method except that a portion of the sugar is mixed in with the beaten egg or egg white, and the egg foam is folded into the batter in the end.
The conventional sponge method is preferred for foam or sponge cakes because it contributes volume, and for baked goods made with soft fats whose creamed foam breaks and releases much of its incorporated air when egg yolks are added. In either case, the air in the foam that is folded in during the last stage increases volume.
