Follow this easy recipe for Sponge Cupcakes. This is the only sponge cake recipe I have found that doesn't involve separating the eggs. It is so easy.
The two secrets to a good sponge are beating the eggs until really thick and creamy and making sure that the cornflour and custard powder are well sifted.
Cupcakes can be topped with whipped cream and berries. Another alternative is to slice the cupcakes in half and spread with jam or lemon curd and sandwich cupcakes back together and top with whipped cream.
You can add flavorings to the sponge mixture. Try lemon or orange rind, grated chocolate or sifted cocoa. If you add one tablespoon of cocoa make sure you reduce the cornflour by the same amount.
Sponge cakes are really suitable for afternoon tea.