* Sponges have a reputation for being difficult to make, but are actually quite simple if you have a good electric mixer and a light hand.
* Have the eggs at room temperature before you begin beating.
* Beating the eggs in a deep bowl, rather than a wide, shallow one, will give a maximum volume.
* Gentle folding in of the flour and water is important; heavy handling equals a heavy cake.
* Use the kitchen tool you feel most comfortable with. Some people prefer a large metal spoon, some a rubber spatula. I prefer a large balloon whisk to fold through without deflating the mixture.
* If all else fails, a packaged sponge mix, baked in a lamington pan, can also be used.