Never Fail Sponge Cake

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{has_more=true, offset=170, total=241, results=[{comment_text=Great cake. CCan I add some vanilla essence or change the sugar type to change the flavour if certain people wanted that?, approved=true, user_name=Caroline, hs_createdate=1702249863976, rating_new__1_5_=4, id=11175557645}, {comment_text=Thank you Chelsea. The cake was perfect, light and fluffy. I topped with more cream and fresh fruit... Delicious!, approved=true, user_name=Rhythm, hs_createdate=1702249862592, rating_new__1_5_=5, id=11175479566}, {comment_text=Q? How long can you leave your sponge batter. Going on I only have 1 baking tin.CHELSEA: Hi there, unfortunately the batter for sponge cakes can't be left while the other half bakes. We recommend baking it immediately, otherwise the mixture is likely to deflate and the second layer will be much denser than the first., approved=true, user_name=Patience, hs_createdate=1702249862566, rating_new__1_5_=4, id=11175513722}, {comment_text=It was delicious., approved=true, user_name=Jonathan, hs_createdate=1702249862037, rating_new__1_5_=5, id=11175538563}, {comment_text=Just came across this recipe. This is the Fielders sponge recipe I used to make as a youngster but without the boiling water! Must try this recipe or should I stick to tried and true ., approved=true, user_name=Shione, hs_createdate=1702249861888, rating_new__1_5_=3, id=11175505969}, {comment_text=This is now my go to sponge recipe and it works everytime. I use gluten free flour and I'm an efficient baker so i just throw eggs and sugar and beat till fluffy. then i add flour ingredients. Sometimes I add the water sometimes i forget, it's all good though., approved=true, user_name=Kaz, hs_createdate=1702249861417, rating_new__1_5_=5, id=11175653641}, {comment_text=It was pretty good a bit dry and sticky on the bottom. Was nice with lots of cream and blackberry jam., approved=true, user_name=Hope, hs_createdate=1702249861361, rating_new__1_5_=3, id=11175513710}, {comment_text=Not eggy at all, reading comments now and becoming concerned but tastes and smells great. Used buttercream instead of jam and cream, cake wasn't overly sweet so it was perfect! I did use all gluten-free flour, no cornflour but I think it's fine. Probably better if you follow recipe but I don't think that's possible! So super light and fluffy, quick method LOVE IT! I usually use Chelsea Winter but she doesn't do a sponge so thought this was a risk but love it!, approved=true, user_name=So perfect!, hs_createdate=1702249860770, rating_new__1_5_=5, id=11175369773}, {comment_text=Deffinately fail sponge. I had brown sugar and no whisk. Disaster, approved=true, user_name=shy, hs_createdate=1702249860743, rating_new__1_5_=5, id=11175611765}, {comment_text=Definitely not a 'never fail sponge' - it was wierdly 'eggy', not sweet at all and just a strange all around texture, approved=true, user_name=Olivia, hs_createdate=1702249860695, rating_new__1_5_=1, id=11175475552}]}