A Sponge Cake

A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). This recipe makes eight nice cup cakes. Can be served with whipped cream or are very nice with jam and grated cocoanut on top. Frosting may be used—the following is simple: Place a soup bowl in the top of a kettle of hot water, put a square of bitter chocolate and a dessert spoon of butter in the bowl; when melted add one cup of powdered sugar, one teaspoon vanilla and one tablespoon of cream or milk and stir until smooth; when smooth spread on cakes. This makes a glossy frosting and never runs off. This recipe may be baked in a loaf also.