It is said "shoofly pie" got it's name because the flies were attracted to it's sweet ingredients. As the pie was cooling the chef would shoo the flies away. Shoofly Pie was originally made with Sorghum molasses; Emeril's version is with Steen's Pure Cane Syrup, a Louisiana favorite.
Sponge cakes are light and airy, leavened primarily with beaten eggs and they do not contain fat. Sponge cakes can be served alone with a little powdered sugar like this one, or they can be accompanied by whipped cream, lemon curd, or even chocolate sauce.
Lady Fingers are a lightly sweet sponge cake shaped like a large finger. They are also referred to as sponge biscuits, Boudoir biscuits or Savoy biscuits. Lady fingers can be eaten on their own but are more often used as part of more complex desserts such as Tiramisu, Triffles and Charlottes.