Eggy sponge?

[LaraCroftInDisguise]

Today I made a basic sponge with my son. (It's been a while since I've done a sponge). It turned out tasting quite eggy and I don't understand why.
it was a Mary Berry recipe 225g each of caster sugar and sr flour and four eggs.

My DP reckons it's only supposed to be the whites... I don't agree, I mean the recipes definitely says 4 eggs... Not egg whites.

Any ideas?

That's simply a basic victoria sponge.

Were your eggs fresh?

Yes, I took it from her Victoria sponge recipe and filled it with Biscoff spread (delicious).

My eggs weren't bought today fresh but well within their use by date.

Did you use large eggs when the recipe needed medium? What was the texture like? I assume it had fat in as well (it definitely needs whole eggs)

225g would be large eggs.

Easiest would be to weigh them and adjust other ingredients accordingly.