COCOA SPONGE CAKE

COCOA SPONGE CAKE

4 eggs,
1/4 a cup of sugar,
Pinch of salt,
4 tablespoonfuls of Baker's Cocoa,
1/2 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.