From 1912:
Slice a stale sponge cake rather thick and cut each slice round with a cake cutter. Stir half a cupful of powdered sugar into a pint of chilled cream and whip stiff. This done, stir into the standing whipped cream two teaspoonfuls of vanilla or other essence.
Fit a round of cake into the bottom of a china “nappie”; soak it with wine or with custard, as you prefer. Fit strips of the cake around the sides of the nappie to line it even with the top. Heap the whipped cream within the cup thus made, and lay a maraschino cherry upon the top.
Eat from the nappie.
OR, you may bake “individual sponge cake” in cups with straight sides and when they are done and cold excavate the centers carefully; then fill with the whipped cream.