(Candied violets work beautifully
for garnishes on this cake.)
First, rub to a cream 2 tablespoons
soft butter and a cup of sugar. Next, add a beaten egg yolk, half a cup of water and whole milk mixed, 1 and 1/2 cups of sifted
flour, and a teaspoon each of baking powder and vanilla.
Beat an egg white stiff as meringue
and fold it gently into the mixed batter. Bake it at a low heat--325 degrees Farenheit--for 25 minutes. Don't jump up and
down or jar the cake while it's baking or it'll fall and be full of holes. You can add chocolate glaze and/or candied violets
when it comes out of the oven.