Sponge Cake No. 1

6 large eggs

11 ounces granulated sugar

3¾ ounces sifted flour

1/2 lemon

Pinch of baking powder

Pinch of salt

Beat the yolks and the whites separately until very light. Into the yolks beat the sugar; then add the lemon, salt, baking powder and half the flour. Fold in half of the whites; add the remainder of the flour, then the remainder of the whites. Pour into a greased pan and bake in a slow oven for forty-five minutes or one hour.

Sponge Cake No. 2

5 eggs Juice and grated rind of ½ lemon

1 cup sugar Pinch of salt

1 cup flour

Beat the yolks until light; add the sugar gradually, then the lemon. Beat the whites until stiff and dry; cut them into the first mixture; then sift and fold in the flour, but do not stir the mixture.

Sponge Cake No. 3

4 eggs

1 cup sugar

6 tablespoons water

1 cup flour

1 teaspoon baking powder

1 teaspoon vanilla

Beat the yolks of the eggs and the sugar thoroughly; add the water; then the sifted flour and the whites alternately, and the baking powder and vanilla last. Pour into a greased Turk's head and bake in a quick oven about fifteen minutes.

Cream Sponge

For cream sponge follow the recipe for Sponge Cake No. 3; bake in layers and fill with a custard made from the following: 1 cup milk ½ cup sugar

1½ tablespoons cornstarch Yolk of 2 eggs

1 teaspoon vanilla

Cook like any other custard in a double boiler.