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Savoy Sponge

Beat the yolks of three eggs lightly, and with them four ounces of powdered sugar and a small pinch of salt. Stir in two ounces of cornflour, and beat the mixture again till it is quite smooth. Add the whites of the eggs whisked to froth; pour the preparation into a buttered mould, the inside of which has been lightly covered with powdered sugar. Flavour the cake with any suitable flavouring, and bake in a moderate oven. When done enough, turn it out carefully. Time to bake, about half an hour. Probable cost, 8d.