You can add a tablespoon of honey to the mixture, depending on how sweet you want your sponge cake to be, and how big the cake is. I think it would be best to add a little at a time until you get the desired sweetness.
You can't
caster sugar
Generally, the sugar used is caster sugar, but any pale fine sugar ought to do.
The higher the proportion of sugar in a cake, the lighter it will be (up to a point). However, the downside is that as the proportion of sugar increases, so does the stickiness of the crumb, and as the crumb gets stickier, the cake will be inclined to rise less. Using caster sugar instead of granulated sugar will result in a comparatively fluffier cake.
I have tried it and dosent make much of a diffrence!
the eggs give the cake lift and make it spongy
There are many places one might go to learn more about caster sugar. The Cake Central website is one such resource that one might go to reference caster sugar.
First you have to weigh your eggs with it shells, suppose it weigh 200g, so you will need 200g of flour and caster sugar, and margarine.
yes, they are the same thing
the sponge cake
A sponge cake can be baked in layers without a tube pan.
You don't put flour on top of a sponge cake; you sprinkle icing sugar on top off a sponge cake. I hope you have learnt a lesson today!
yes, I have done that several times and it is very nice!