Combine both preparations (dry & humid) together, stir with energy and pour into sponge cake pan. Bake for 30 minutes. Let cool completely before removing sponge cake from the pan. Once sponge cake has cooled, take an 8” diameter bottomless circle pan and cut sponge cake with it. Put circle pan on a plate covered with greaseproof paper, adjust diameter of the pan so that it be slightly bigger than sponge cake circle. Line inside edges of the pan with Rhodoid. Put sponge cake layer inside. Tighten and leave on the side.
You will have some sponge cake left over. It can be frozen or eaten right away (or within a couple of days)
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