"AaronSchlom" > wrote in message >...
> I used to have a recipe for a flourless sponge cake (I'm sure
> of this) that used a fair few egg yolks that were whisked for
> (what seemed like) hours until the mixture - also consisting
> of caster sugar - doubled in size. For the life of me, I can't
> remember how the recipe went - how many eggs (8, I think),
> how much caster sugar (4 oz probably) - and I'd greatly
> appreciate it if someone could enlighten me. I'm in a, er,
> baking mood. ;-)


i am wandering if you mean a fatless sponge.---this is made by
whisking the eggs for hours on end until they are very thick and the
volume is doubled.(mix the eggs with the sugar) our home economics
teacher would make us do this --the sadist that she was-- then gently
fold in the flour.the end result is melt in the mouth and super light
and fluffy.