I often make a sponge cake, not the victoria type with fat, but equal amounts eggs flour and sugar.
I thought I'd try it with cornflour, instead of wheat flour. (Not because of a gluten allergy.)
It turned out well. The only difference from the wheat flour recipe is the addition of baking powder. I used it as a topping for a raspberry sponge pudding.
4 eggs
200g sugar
2009g cornflour
2 tsps baking powder
What sponge recipe do you use?
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