Flat Sponge
 

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