yes if you want your sponge to be a biscuit,you need baking powder with the flour to make the sponge rise,of better still use self raising flour,not plain flour.
For a perfect sponge cake use half flour and half corn flour.
because the flour is the main ingredient for sponge cakes. The sponge cake is thought to be one of the first of the non-yeasted cakes, that's why flour is needed. you can also use a small amount of baking powder too.
Regular bleached white flour.
Cake flour is best to use for sponge cake because it is low in gluten and so produces a very tender, moist crumb.
You still use a cup of cake flour for 1 cup regular flour.
When replacing regular flour with almond flour in a recipe, use a 1:1 ratio. This means you can substitute almond flour for regular flour in equal amounts.
Regular flour and self rising measure the same. You have to add either baking powder or baking soda to regular flour. If the recipe has yeast in it, you have to use regular flour.
Corn flour is quite different to regular flour and most recipies will fail if you use the wrong type of flour.
No. They used regular flour.
While it may upset purists out there, you can use any type of flour for anything. The texture and volume will vary and may not be exactly what the book says it is supposed to be, but it will still work. Using regular flour instead of cake flour is going to give it a slightly heaver texture. It's not the end of the world.
Sponge cake is lighter and airier in texture compared to regular cake, which is denser and more moist. Sponge cake has a subtle, delicate taste, while regular cake is richer and sweeter. The main difference in ingredients is that sponge cake typically uses a higher proportion of eggs to flour, while regular cake includes more butter and sugar.
I'd use regular flour.