Never Fail Sponge Cake

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{has_more=true, offset=150, total=186, results=[{comment_text=IT COULD NEVER BEAT MY GRANNYS SWISS ROLLLLLLLLLLL!!!!!!!!!she makes the best swiss roll ever in the history of the universe!!I haven't made this recipe just yet but will do!Looks delish though..!, approved=true, user_name=Bonnie, hs_createdate=1702249857496, rating_new__1_5_=5, id=11175501388}, {comment_text=May want to specify in the recipe how exactly you 'drop' the sponge as some people could be attempting a sponge cake for the first time and may not know the term :). Amazing recipe otherwise!, approved=true, user_name=Lauren, hs_createdate=1702249857495, rating_new__1_5_=4, id=11175581526}, {comment_text=I made with gluten free Edmonds plain flour and it was great. ., approved=true, user_name=Julz, hs_createdate=1702249857478, rating_new__1_5_=4, id=11175555928}, {comment_text=Very light and fluffy. Easy to make. Can't wait to bake it again., approved=true, user_name=jenny, hs_createdate=1702249857475, rating_new__1_5_=5, id=11175383312}, {comment_text=First every sponge recipe that didn't flop! Good texture too, approved=true, user_name=Debra, hs_createdate=1702249856216, rating_new__1_5_=5, id=11174113588}, {comment_text=What is the drop process and how big is the cup size?CHELSEA: in NZ we use a standard 250ml cup. re: the drop, drop the sponges in the tin from a height of 30cm. They should then hold their height once cooled. Recipe has been updated., approved=true, user_name=Vinny, hs_createdate=1702249856115, rating_new__1_5_=1, id=11175489802}, {comment_text=For me, this recipe worked a treat.Easy to follow instructions which I weighed and measured exactly as well as did an extra step as mentioned in a previous review, where I did the drop step before baking and after baking, turned out perfectly.Yum, will make again for sure. A bit of a tribute to my grandmother who was fantastic at making sponge cakes for our birthdays, growing up., approved=true, user_name=Kylee, hs_createdate=1702249855782, rating_new__1_5_=5, id=11175426698}, {comment_text=Beautiful texture, and height but shockingly eggy and had to throw it in the bin., approved=true, user_name=Hermione, hs_createdate=1702249855698, rating_new__1_5_=1, id=11174112526}, {comment_text=I'm confused about the 1 tablespoon of flour in a cup and the rest of the cup cornflour, is this any sized cup? It's not very clear. Or is it over all one cup of cornflour with a tablespoon of flour?CHELSEA: a standard NZ 250ml cup., approved=true, user_name=Kiera, hs_createdate=1702249855263, rating_new__1_5_=3, id=11175611688}, {comment_text=I haven't made it yet but I'm wondering is it 180 fan forced or normal? Also, how do you fold the flour in enough so there's no lumps but so cake isn't tough? Thanks.Chelsea Sugar:180 degrees Celsius for conventional baking settings. Fold the mixture slowly until no lumps are visible in the mixture. Then stop folding., approved=true, user_name=Annabel, hs_createdate=1702249854930, rating_new__1_5_=3, id=11175479419}]}