Cocoa Sponge Cake
4 eggs,
¼ a cup of sugar,
Pinch of salt,
4 tablespoonfuls of Baker’s Cocoa,
½ a cup of sifted pastry flour,
1 teaspoonful of vanilla.
Separate yolks from whites of eggs; beat yolks in a small bowl with the Dover egg-beater until very thick; add sugar, salt and vanilla, and beat again until very thick. Sift cocoa and the flour together and stir very lightly into the mixture; fold in the stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done.
Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove the cake.