This is one of the best recipes for a sponge cake ever. The cake is moist and light and fluffy. So fresh that it is difficult to ice and therefore we normally just sift dry icing sugar on top.
I was, however, on my trip to Amsterdam lucky to find this glaze from Dr Oetker - mostly that I knew from my mother-in-law, using his vanilla sugar and always wondered what the secret ingredient was that she used in her cakes that always made them a tad better than everyone else's.
Anyway my daughter has nailed this recipe and makes it better than I do, or in fact better than anyone I have shared the recipe with. I used to make it in an electric frying pan and I was always surprised that if I opened the lid too early, the cake didn't flop. I call it my "flop proof" recipe.
Give it a try and let me know in the comments if you love it as much as my family do.