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Gateau, Mocha

Place in a copper basin three ounces granulated sugar, four egg yolks, six drops vanilla essence, one tablespoon very strongly made coffee, and sharply beat with a wooden spoon for five minutes. Beat up whites of the four eggs to a stiff froth, add to yolks with two ounces well-sifted flour and gently mix. Line bottom of a small six-inch-square pastry tin with a sheet of buttered paper, drop in preparation, neatly smooth surface, then set in oven for twenty minutes. Remove, let rest for ten minutes, turn on a table, take up paper, split in two, spread half the quantity creme mocha on split sides, place together as before, then decorate top with balance of creme mocha, sprinkle a little powdered sugar over, dress on dish with a folded napkin and serve.