This is a wonderful, easy sponge cake recipe that my Grandmother won many Champion cake ribbons in Country NSW during the 1940s, 50s, 60s, and 70s.
4 eggs - separated
Pinch salt
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon butter
3 tablespoons boiled water
Beat egg whites till stiff
Add sugar a little at a time
Add beaten egg yolks, then well sifted flour and baking powder
Lastly add butter and boiled water.
Beat with wooden spoon for 3 minutes
Turn into well greased, lightly floured sponge tin
Bake for 20-25 minutes in a moderately hot oven (about 200C)
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