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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

SPONGE CAKE #1
 

 Take 2 eggs, beat the whites stiff, add most of a cup of sugar, and beat again. Beat the yolks, add the rest of the cup of sugar and beat more. Then put the whites and yolks together and beat. Add a cup of flour and a teaspoonful of baking powder, and sift together. Stir into the eggs until smooth. Add any flavoring that is liked, and 1/2 cup of boiling water.  Beat quickly and pour into an ungreased pan. Bake 20 minutes and when baked turn upside down to cool.

Sister Etta Martin, Laurens, Iowa.