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The trick to making a sponge cake is in the numbers: a trad sponge has an equal weight of butter, sugar, egg (weigh measured while egg is in its shell - 1 medium egg is about 55g) and flour – mixed up in that order. A little trickle of milk, water or juice at the end adds extra moisture. Once you remember this, whipping up a proper good sponge is a piece of cake.
* If you’re out of milk use water instead or try juice (fresh lemon, orange, beetroot to add a hint of pink), tea or coffee for a tickle of added flavour