Genoise Pastry

Beat to a cream half a cup of butter and half a cup of sugar. Break
into the cream three eggs, one at a time, and mix until smooth. Stir
in half a cup of flour. Pour on a buttered tin and bake ten or fifteen
minutes. When cold spread thickly with apricot jam and cover with
chocolate icing. Set in the oven a few moments, then put aside to
cool. Cut into odd shapes before serving.

GENERAL RULES GEORGIE'S CAKE facebooktwittergoogle_plusredditpinterestlinkedinmail