Never Fail Sponge Cake

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{has_more=true, offset=110, total=186, results=[{comment_text=how much flour do you need?CHELSEA: Hi there, the recipe states 1 Tbsp flour. Add this to a cup and fill the rest of the cup up with cornflour., approved=true, user_name=Rose, hs_createdate=1702249865032, rating_new__1_5_=3, id=11175495828}, {comment_text=Sponge was hard!, approved=true, user_name=Kath, hs_createdate=1702249864800, rating_new__1_5_=2, id=11175430933}, {comment_text=this is a great mixture but it needs to be lined the tin, approved=true, user_name=bakers view, hs_createdate=1702249864550, rating_new__1_5_=4, id=11175604798}, {comment_text=Wonderful Sponge cake!I did it for someone's birthday and it came out spectacular! Filled with jam and cream and strawberry's! It was the best sponge I have ever made! It tasted brilliant and I recommend his recipe!, approved=true, user_name=Izzy, hs_createdate=1702249864355, rating_new__1_5_=5, id=11175361201}, {comment_text=Hi all. Made this cake this morning. Easy enough but instructions a bit thin for a non experienced cook....for eg I imagine you add the boiling water to the egg whites slowly while they are mixing? Not just throw boiling water on the raw eggs. Also I assume you mean whisk egg whites rather than beat? I am an experienced cook and folded everything gently and smoothly. The volume of the cake was enormous when I put it in the pans (about 3\ high) but it sunk about 1/2 way through cooking....not to a pancake but height reduced about 50%. Is that normal? Both cakes still about 1.5 inches high and texture looks ok judging by the little bit that broke off . Haven't tried it yet but probably wouldn't use this recipe again. Too little info and the whole time I was a little unsure of if I was doing the right thing", approved=true, user_name=Craig Williams, hs_createdate=1702249864208, rating_new__1_5_=3, id=11175388332}, {comment_text=Great cake. CCan I add some vanilla essence or change the sugar type to change the flavour if certain people wanted that?, approved=true, user_name=Caroline, hs_createdate=1702249863976, rating_new__1_5_=4, id=11175557645}, {comment_text=Thank you Chelsea. The cake was perfect, light and fluffy. I topped with more cream and fresh fruit... Delicious!, approved=true, user_name=Rhythm, hs_createdate=1702249862592, rating_new__1_5_=5, id=11175479566}, {comment_text=Q? How long can you leave your sponge batter. Going on I only have 1 baking tin.CHELSEA: Hi there, unfortunately the batter for sponge cakes can't be left while the other half bakes. We recommend baking it immediately, otherwise the mixture is likely to deflate and the second layer will be much denser than the first., approved=true, user_name=Patience, hs_createdate=1702249862566, rating_new__1_5_=4, id=11175513722}, {comment_text=It was delicious., approved=true, user_name=Jonathan, hs_createdate=1702249862037, rating_new__1_5_=5, id=11175538563}, {comment_text=Just came across this recipe. This is the Fielders sponge recipe I used to make as a youngster but without the boiling water! Must try this recipe or should I stick to tried and true ., approved=true, user_name=Shione, hs_createdate=1702249861888, rating_new__1_5_=3, id=11175505969}]}