Mrs Hannah’s sponge cake

I came across this recipe in the manuscript notebooks of the American grandmother of an old friend. Mrs Hannah would have been born in about 1860 or so in New York state. I like the recipe for its simplicity, and have adapted it to make a lavender cake. Surprisingly, because it contains no fat, this light sponge will keep for several days, and it also freezes well. The cake is also delicious served warm as a pudding with blueberries or lightly poached plums or figs.