The Boston cooking-school cook book

by Fannie Merritt Farmer

Chocolate Sponge

½ cup butter

¼ cup prepared powdered cocoa

3 eggs

1 cup sugar

1 teaspoon cinnamon

¼ teaspoon clove

½ cup cold water

1 cup flour

3 teaspoons baking powder

Cream the butter; add cocoa, yolks of eggs well beaten, sugar mixed with cinnamon and clove, and water. Beat the whites of eggs, and add to first mixture alternately with flour mixed and sifted with baking powder. Bake in small tins from fifteen to twenty minutes.