On 9 Aug 2006 19:01:10 -0700, "chembake" > wrote:

>A good sponge flan base is to use the light genoise recipe.
>It has the light sponge texture but not dry
>a typical example is this :
>
>Use
>2 parts of eggs( content only) + 1 part caster sugar + 1 part self
>rising flour + 1/3 part of melted butter ( all measured by weight).

<snip>

Thanks chembake,

Let me guess, you're based in the States, right? I had never heard of
self-rising flour until I started travelling stateside and wandering
into grocery stores. While that type of flour may be available here,
it is likely a special order product. I know that I have never seen it
on any local grocery store shelf.

I assume it is some blend of flour and baking powder, but I'm not sure
if I want to try mixing it myself.

I've got a similar recipe as the one you provided, but I wanted to try
a basic sponge, just to see if I could add one to my repetoire. I
might try the recipe again and lower the flour content or up the
amount of egg and liquids.
--Vic