The best sponge recipe

For our Christmas Day  dessert I settled on a new trifle recipe from House & Garden Issue No. 256 December 2015, it looked fabulous!
Not wanting to use a bought sponge I decided to have another go at making my own sponge.
A couple of years ago one of my dear friends, Bernice, said she had a 'never fail' recipe that had been handed down to her through generations of bakers. It sounded like my kind of recipe and I filed it away.
A few weeks ago I finally got around to making it.
I was told to use a large roasting pan (greased with dripping, and floured) but decided to just butter and line the tin with baking paper, leaving out the dripping!
The result was absolutely the best sponge I have ever produced. 
Once slightly cooled, and with some trepidation, I removed my sponge from the tin, cut it in half, wrapped it in cling film and placed it in the freezer to make the trifle on Christmas Eve.
A sponge was always something my mother used to make with ease! And to honour her memory this Christmas I had hoped to create a fabulously soft perfect sponge. (In a few days time it is the 5th anniversary of her death, I will always miss her).
In previous blogs I have attempted a sponge roll which have all cracked, but this recipe rolls beautifully (apparently).
Bernice says 'take this sponge straight out of the oven and while still hot, remove from tin and turn out onto a damp tea towel. At this point spread with jam and roll it up. When cool unroll the sponge and fill with cream, and roll up'. Mmmmmmm, easier said than done.
I will let you know how I get on in another blog post.
Anyway, back to this great sponge recipe.  It is so simple, it's ridiculous....and so very tasty.
Cream Sponge  
 5 eggs
1 level cup of sugar
Beat together until thick and creamy
Gently fold in sifted
1 level cup of flour
1 tsp baking powder 
Lastly fold in 1 tbsp of boiling water
Pour batter into a greased floured pan ( I lined mine with baking paper to be on the safe side!)
Bake 180 degrees C  for 10-15 minutes on fan bake.
Watch it doesn't over cook, it should spring back a little when you gently press the top.
It can be cut in half and filled with cream and whatever summer fruit you may have. And ass Bernice has said, it will feed a crowd nicely.

It's so soft and tasty!

This is the final result using a House and Garden recipe from Dec '15 Issue 256

.  It's fab!