Sponge Cakes—Small

• 3 oz. plain flour
• pinch of salt
• 3 eggs

As for Sponge Cake. Put the mixture into oblong sponge cake-tins prepared by greasing and dusting with equal quantities of flour and castor sugar. Half-fill the tins and dredge the tops with castor sugar. Bake in a moderate oven (350°–335° F., Gas 4–3) until well risen, firm and a pale fawn colour.