COCOANUT SPONGE CAKE

4 Eggs:
3 oz. Flour;
Pinch of salt;
6 oz. Of caster sugar;
A few drops of lemon essence;
A pinch of grated nutmeg;
3 oz. Of desiccated cocoanut.

Beat up the yolks of eggs and the sugar to a thick froth. Dry the flour and mix it together with salt and grated nutmeg. Stir the flour and mix it together with the salt and grated nutmeg. Stir the flour into the yolks of the eggs, add the finely chopped cocoanut, and then beat the whites of the egg to a stiff froth and stir them in lightly . Add a few drops of lemon essence (about ½ teaspooonful) and put the mixture, about 1 inch thick, into square tins lined with greased paper . Bake in a quick oven for about ½ hour, or until the cake is firm when pressed. Turn if on to a sieve to cool . When cold, this may be cut into squares and iced with white glace icing, decorated with pink or white desiccated cocoanut.
Time - ½ hour.

Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.

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