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White Butter Sponge Cake

The same as the preceding made with the surplus white of eggs often left over from salad making, etc. Use 1 pound of whites instead of the 10 eggs and add an ounce more butter.

It makes jelly cakes; may have raisins or currants mixed in, and if made cold enough to keep shape makes very fair sponge drops or other small cakes. It is the best also for the following.

Cream Cake or "Washington Pie".

Bake the butter sponge cake on jelly cake pans, quite thin, and place two sheets together with pastry cream thickly spread between. The pastry cream is the same that is used to fill cream puffs, which see or index.