Perfect Sponge
TOP TIPS FOR THE PERFECT SPONGE
Sponges have a reputation for being difficult to make, but are actually quite simple if you have a good electric mixer and a light hand.
Have the eggs at room temperature before you begin beating.
Beating the eggs in a deep bowl, rather than a wide, shallow one, will give maximum volume.
Gentle folding in of the flour and water is important; heavy handling equals a heavy cake.
Use the kitchen tool you feel most comfortable with. Some people prefer a large metal spoon, some a rubber spatula. We prefer a large balloon whisk to fold through without deflating the mixture.