Hi Yong,

Your sponge cake sound very longwinded. I find having to separate the eggs and beating them separately very troublesome. I'm just wondering: does it make the sponge softer/spongier, less coarse if you whisk the eggs separately? Have you tried the recipe where you only just whisk the eggs and sugar till fluffy, then fold in the flour and melted butter? Is there any difference? Anyway, here's my sponge cake recipe that I used b4 the days of the Ovalette.

Basic Sponge recipe

3 eggs
75g sugar
75 g self-raising flour
3/4 Tbsp water
1 tsp vanilla essence
3/4 Tbsp oil

1. Whisk eggs and sugar until fluffy and leaves a trail when you lift up the beaters. ( i read that it's difficult to overwhisk becuz of the fat in the yolk so really whisk it until fluffy)

2. Fold in the flour, water & oil one at a time.

3. Pour into a lined tin and bake at 350 and until the top is golden brown or the toothpick comes out clean when inserted in the centre.

8)