Chaperone Sponge Cake Recipe

From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
Manager.
One cup of sugar, one cup of flour, four eggs. Beat yolks of eggs to a
light creamy mixture, pour over the sugar and beat two minutes; add
whites beaten to a foam, and stir hard for two minutes; now add one
cup of flour which has been sifted three times, and to which was added
a pinch of salt; stir _very lightly_, usually four whisks of the
spoon is sufficient; now pour into a shallow pan; let stand one
minute; raise the pan several inches from the table and let it drop
suddenly, striking flat on the bottom; this will cause air bubbles to
break and make the cake fine grained; put into a very moderate oven
and in five minutes heat quickly; twelve to fifteen minutes will
suffice. Have ready a lemon frosting, and the result will be a most
beautiful cake, fit to grace any occasion.

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