3 eggs

1/4 lb flour

1/2 teaspoon cream of tartar

1/4 teaspoon bicarbonate of soda

1 tablespoon milk

1 tablespoon butter

1 gill cream

Small amount or black currant jelly

pale pink warm icing

Small amount royal icing for ornamenting



Beat eggs and sugar till thick, then add sifted flour and cream of tartar, stirring in lightly, dissolve bicarbonate of soda in heated milk and butter, and stir into mixture Bake in a moderate oven in a flat greased tin about 20 minutes. When sponge cake is cold cut into small rounds with a plain cutter and slice each round in halves, take a piece out of centre. Whip cream, red currant jelly and a little sugar together, place in centre and replace the top, cover with pale pink warm icing, ornament in a fancy pattern round the edge with royal icing.