"Roy" > wrote in message
oups.com...
> >Success ! Looks like a light sponge and tastes like one. Increased the
>
>>ingredients by 50% and separated the eggs. Thanks to one and all.
>
> Pete
> That is good...but only a partial success
> As you have not solved youe puzzle....that is by beatimg whole >eggs with
> sugar and incoporating the flour can you still be able >to get a
> satisfactory sponge cake.?
> If you had done this latter part satisfactorily then you really >made it
> and that you reallyunderstood what sponge cake is. and >how it was
> originally made.
>
Thought I'd try the eggs separated method first, but it is a bit of hassle.
Wednesday, my wife is making apple and rhubarb crumble (we have a glut of
rhubarb in the garden).
I'm in charge of cakes, so this w/end, I'll do your non-separated method and
use it in a Battenburg cake.

Pete