This is sponge as you expect it to be. Not buttery and heavy, but fluffy, not too strong in flavour (so the cream and jam can shine) and cuts lovely. Use 2 x 20cm tins for height, or one larger 22cm tin if you want a bigger cake (and will need to slice it half yourself if jamming and creaming the middle).
Something else. Poshcookie is right - I did not mention that you need to have the sugar disolved into the water - so you don't have to beat forever trying to dissolve the sugar. You're ready to add the sugar to the egg mixture once it is clear and syrup'y. Thanks for bringing that to our attention! - 06 Mar 2011
The recipe is not clear. When warming the sugar and water, for how long? It is a sugary mass, and sugar is not dissolved. After adding the sugar mix, I had to beat it for 9 minutes to get some volume. End result quite good, but not high like the sponges mum used to make. Texture good and tasted like a sponge should taste. - 28 Sep 2010
Dry, hard and tasteless, complete waste of time, don't bother with this! - 17 Mar 2014 (Review from Allrecipes UK & Ireland)