I've made this twice now. The first time I followed the general consensus that 2 cups of sugar was "too sweet," and only used one cup. I put them in the Nordicware mini basket pan. They turned out great. They were somewhat more dense than a true sponge cake, but the texture was really good for the berries I put on it.
Some people commented that it wasn't as tender as they expected. That is one of the consequences of reducing the sugar. Sugar makes cakes lighter and more tender. If you change the proportions it's going to change the texture too, not just the flavor. Word to the wise.
This time I made it exactly as written. It was much more sponge-like and tender (almost too tender). I might split the difference next time and use 1 and 1/2 cups sugar. I bake at 5500 ft, so that probably contributed to the problems I had with the lighter texture. (Mine actually collapsed a little; I haven't had a cake collapse in years.)
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I've made this twice now. The first time I followed the general consensus that 2 cups of sugar...