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Cream Sponge Cake

Ruth A. Willers.

Sift three times Swansdown flour before measuring. Place 12 tablespoon cornstarch in a cup and then fill the cup with the sifted flour-pour this into sieve and add 1½ t baking powder and 4 t salt. Sift all together three times. Separate 4 eggs and beat yolks until lemon colored, then beat into them 1 C sugar and 3 T cold water. Add flavoring and the sifted flour. Lastly fold in the stiffly beaten whites. Pour into an ungreased tin. Bake slowly the same as an Angel Food Cake.

Note: Mrs. Reid makes this cake with 3 eggs. Mrs. H. T. Mason.