Sponge cake is a cake base on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder. The sponge cake is thought to be one of the first of the non-yeasted cakes, and though it does not appear in Hannah Glasse's The Art of Cookery in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife, indicating that sponge cakes had been established in at least some Anglophone countries by the early 19th century.