About this recipe: A true sponge has no fat and no leavening agents. This will be sure to become your staple sponge cake recipe, to enjoy on its own or in trifles or other recipes. This sponge is enough for one cake of 25cm diameter or a Swiss roll.
Sponge made in a tin should be left to stand for a day before cutting and making a cake.
Hiya,I Loved This Sponge Cake But Instead Of The Lemon Zest I Put Mashed Bananas In So It Would Taste Of Banana.Gone With My Husband:D Great Work Love. - 03 Mar 2012
Yummy! Hey Mike, you may want to check the oven temperature. Your oven may be running cold. Most ovens don't accurately set temps. I use an oven thermometer, but you can just let the cake cook longer. - 21 Aug 2014
followed the instructions to theletter and it was still uncooked after 45mins. - 18 Oct 2012