Never Fail Sponge Cake

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{has_more=true, offset=140, total=241, results=[{comment_text=First time sponge baker here, great recipe! No problems., approved=true, user_name=Sho, hs_createdate=1702249870126, rating_new__1_5_=5, id=11175550768}, {comment_text=I made this using gluten free flour, came out perfectly. Very happy., approved=true, user_name=Sarah, hs_createdate=1702249870109, rating_new__1_5_=5, id=11175356700}, {comment_text=What a disappointment, approved=true, user_name=Rash, hs_createdate=1702249870062, rating_new__1_5_=1, id=11175550767}, {comment_text=Easy recipe and baked well but I feel it has a rather eggy flavor so needs vanilla extract in it. I have mixture left over so will add some in and see if it's better. I will be putting raspberry icing all over anyway so should help cover the eggyness., approved=true, user_name=Deena, hs_createdate=1702249870059, rating_new__1_5_=2, id=11175426898}, {comment_text=Hi, how long will the sponge keep when cooked?CHELSEA: Hi there, it will stay fresh for about 3 days in an airtight container (without the cream and jam)., approved=true, user_name=Lisa m, hs_createdate=1702249869290, rating_new__1_5_=3, id=11175545870}, {comment_text=A wonderful cake. My daghter loved making this cake. It is so easy that she did it all by her self., approved=true, user_name=Isla, hs_createdate=1702249869163, rating_new__1_5_=4, id=11175575938}, {comment_text=this is a horrible cake it didnt work at all so you cant call it a never fail cake. It tasted horrible when it was done and i dont understand why a ckake needs that much cornflour. Never make this cake. It doesnt even deserve 1 star., approved=true, user_name=Holly, hs_createdate=1702249869135, rating_new__1_5_=1, id=11175659286}, {comment_text=This is the best sponge recipe I have ever used. Followed the instructions and came out perfectly light and delicious. Even the dropping the tins to avert sinking actually worked . THANKYOU, approved=true, user_name=Heather Galbraith, hs_createdate=1702249869121, rating_new__1_5_=5, id=11175347463}, {comment_text=I'm an experienced baker but was curious about the boiling water addition, so I tried this out. I made one batch, adding the boiling water while the egg whites were being whisked. I made one 7 inch cake and a few bite sized ones (for a tea party). Turned out brilliantly, split and filled with jam and cream, was very similar to the airy light sponges from the freezer section of the grocery store. The sort of thing you can eat and not think you've eaten anything., approved=true, user_name=sandra, hs_createdate=1702249868634, rating_new__1_5_=5, id=11175400789}, {comment_text=This recipe has never failed for me. I love it. I also drop the sponges before I place into the oven. When sandwiched with cream & jam, the cake sits a respectable 125mm high., approved=true, user_name=Ray, hs_createdate=1702249868598, rating_new__1_5_=5, id=11175545858}]}