For a truly fluffy sponge cake without a mixer, you must separate your eggs. Whisk the egg whites vigorously by hand until stiff peaks form. This takes considerable arm strength and time, but it incorporates the air needed for lightness. Then, whisk the yolks with sugar until pale and thick. Gently fold the dry ingredients into the yolk mixture, then carefully fold in the stiff egg whites. The folding is key; you want to maintain as much air as possible.
I remember making sponge cakes this way for my husband's birthday when we first married, back in the 1960s. We didn't have all these fancy gadgets then, you know. I used a large copper bowl and a balloon whisk. My arms would ache for days! Sometimes I would get my younger sister to help, taking turns with the whisk. It always tasted better because of the effort, I think. We would have it with fresh cream and seasonal fruits from our garden. Oh, the mangoes were always the best. My neighbour, Mrs. Sharma, she always said my sponge was teh lightest in the whole street. Those were good times.
