Sponge Cake - it's made with eggs - just like pre-war

The copy shown below is to appear week commencing November 7th, 1943 This Advertisement IS NOT to appear on same day as "Food Facts" Melt- in-the- mouth SPONGE CAKE It's made with eggs— just like pre-war! What a blessing to have such a good supply of eggs — dried eggs — as we have at present! Dried eggs, as you know, are new-laid, whole eggs, with only the water and shell removed. To make the sponge cake, you need: 2 oz. margarine; 2 oz. sugar; 2 level tablesp. dried eggs; 4 table- spoons water; 5 oz.