This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but I’d guess from 1930’s to 1940’s. I’ve typed it below along with a scanned copy.

Mother’s Sponge Cake

In a large bowl beat 4 egg yolks and 7 tablespoonfuls cold water for 5 minutes. Add 1 1-2 cups sugar slowly and beat 5 minutes more. Fold in 1 1-2 cups pastry flour, sifted five times). Beat 4 egg whites and 1 tablespoonful cold water until mixture stands in peaks but is not dry. Fold this into other batter and add 2 teaspoonfuls of flavoring (any desired). Bake in an ungreased tube pan in 300 degree oven for 1 hour, then turn oven up to 325 for 15 minutes. Invert to cool.