Sponge Layer Cake

Yolks of six eggs, and two cups of sugar beaten together for fifteen minutes, add one cup of boiling water, two and a half cups of flour, one-eighth of a nutmeg, two and a half even teaspoonfuls of baking powder, and last the whites of three eggs beaten to a stiff froth. Bake in three thick or four thin layers, and put between, either a chocolate or white icing.

Old Fashioned Sponge Cake

Six eggs, weight of the eggs in sugar and half their weight in flour, juice and carefully grated rind of one lemon. First weigh the sugar and flour and prepare the lemon. Next separate the eggs, beat the yolks and sugar together until very light (about ten minutes) then add the juice and rind of the lemon, and half the flour. Beat the whites until light and stiff, add one-half carefully to the mixture, next the rest of the flour and last the balance of the whites. Each portion of flour and whites should be stirred in very lightly and carefully, otherwise it will be tough. Pour in to a flat cake pan and bake in a quick oven about three-quarters of an hour.

Sponge Drops

Whites of three eggs, yolks of two eggs, one-third cup of powdered sugar, one-third cup of sifted pastry flour, one-eighth teaspoonful of salt, one-quarter teaspoonful of vanilla. Beat the whites until light and frothy, add the sugar gradually and beat until very stiff. Beat the yolks thick and light colored, add the vanilla and pour over the whites and sugar; fold in very carefully. Now add the flour gradually, folding it in very carefully. Drop from a teaspoon onto pans lined with unbuttered paper, a little distance apart. Sprinkle with powdered sugar and bake in a moderate oven eight minutes. Remove while hot from the paper, with a spatula or limber knife.