Press Sponge Drop mixture, through a tube on a baking sheet covered with paper, in rounds 1½ inches across. When baked spread the flat side of ½ of the cakes with jam or jelly, cover with the remaining cakes. Dip in Chocolate Frosting, and let dry on oiled paper. Or, scrape out a small portion from the flat side of each cake fill with. Lemon or Vanilla Custard, press together in pairs and dip in the Chocolate Frosting. Let dry on oiled paper.