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Vanilla Essence (Cut the sponge cakes into)

Cut the sponge cakes into three pieces lengthways, putting jam between each layer; pile upon a glass dish, and well soak them with either sherry or Maraschino. When soaked, beat up the whites of eggs to a very stiff froth; add sugar and vanilla; mask the cakes entirely over with the egg and put in a cool oven to dry; when dry, garnish with red jelly.