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Surprised myself with this one. It's so light. Bigger than expected as I couldn't find what size tins to use. When the mixture was ready I could see I needed larger tins. I used 2 nine inch spring form tins that I usually use for cheesecake.

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Nicci @ nice slice May 20, 2013

I used the sponge recipe for my gluten free lamingtons and won first prize at the Royal Adelaide show :) <br/>the recipe is pretty easy to follow and works really well.

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Anna D. October 28, 2013

Very good! One of my cakes did fall a bit with the drop technique, but I think it was not quite done. Its still tasted just fine though.

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Kellyrht April 21, 2013

Absolutely wonderful sponge cake!
I will definately use this recipie more than once.

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liz.ambrose July 24, 2012

Not sure what I did wrong... I hope someone can help me. I used cornstarch and I followed the recipe to the letter. My cake is inedible... it is like gelatinous (thick,gelatin subtance) not appealing at all and not cake like either. I must have done something wrong. Possibly over mixed. It seemed like a lot of mixing to me. Maybe over cooked it?? It was wobbly in the middle so I kept putting it back in. I would give it another shot since others have had success. Please advise :)

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FerTom September 16, 2014

Weird recipe but stick with every method even dropping tins from height it works! Very light cake thank you so much also using for a flan :)

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pjhowes22 August 22, 2014

Would it work if I used alternative sugar like stevia or xylitol? looks easy and straight forward!

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Roni A. July 29, 2014

I found the sponge stuck to the rack. Would this indicate that it was undercooked?<br/>I will certainly try it again.

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ritad0341 October 23, 2013

Very easy and amazing texture, this is light and fluffy and is now a family favourite. We use rasperries and it is awesome....I made it a second time tonight and the cake was about 20cm high! Family is now demanding it each weekend!

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Megan L. October 13, 2013
Prize-Winning Gluten-Free Sponge Cake