Firstly, anything with four whole eggs in it isn't non-fat. Four eggs are
going to have about 13 grams of saturated fat, which is equal to 117
calories.

Secondly, my experience has been that hand mixers just don't cut it for
speed or power when it comes to trying to get a cake to rise with air and no
leaven. A stand mixer is about the only way to go. If you only have a
hand mixer though you'll need to beat them for several minutes to get the
eggs to the appropriate degree of fluffiness.

Finally, you can't mix these things in plastic bowls, glass or stainless
steel only. And, once you have mixed the ingredients get it in the oven as
rapidly as possible. Don't let it wait for a few minutes while you answer
the phone.

That's my take on this, better luck next time. T


"Cumberpach" > wrote in message
...
> My first attempt at a sponge, the recipe :
> 4 eggs, 4 oz sugar, pinch salt and 4 oz plain flour.
> The cook book suggests sponges are non-fat recipes (with the exception of
> Genoese). It also suddests no raising agent and uses whisked-in air to
> promote the rise.
> I used a Braun-type hand electric whisk on the eggs for about 30 seconds
> and then folded in the remaining ingredients.
> Greased and floured 2 x 8" sandwich tins and baked at 200C/400F for 20
> mins. Total rise, less than half inch and very hard texture - they ended
> up in a trifle ! Any help please.TIA.
>
> Pete
>