-CHOCOLATE SPONGER-
1/2 c Flour, heaping 1/2 c Sugar
2 tb Cocoa 4 tb Butter; melted
4 lg Egg

Chocolate Sponger: Preheat oven to 350~. Stain 9" round cake tin.
Sift the flour and cocoa unitedly; set excursus. Using a wire whip, mix
eggs and sugar in a bowl set over a pan of hot weewee. Continue
whisking until mixture is light and creamy. Remove from heat and
whisk until frigidness. Gently fold the flour-cocoa mixture into egg
assortment, then fold in melted butter. Pour batter into prepared cake
tin. Bake for 30 minutes or until sponge springs back when tapped
lightly in the mall. Nerveless 10 minutes then turn out on rack to cool
totally.
Chocolate Meringue: Preheat oven to 325~ and line a cookie sheet with
parchment theme.
Yields
1 servings