twist each one into a poke shape

From 1922:

Three eggs, a teacupful sugar, a teacupful of self-raising flour. Separate the yolks and whites of the eggs, beat the yolks for a little, then add the sugar, and beat till white and creamy. Whip the whites of the eggs stiff, add them to the yolks and sugar, and beat them till well blended. Stir in lightly the flour, which must he sifted. Drop the mixture in tablespoonfuls on a greased baking sheet, allowing them room to spread. Bake in a fairly hot oven until a pale brown. They must not be allowed to bake crisp. Take the sheet from the oven, remove the sponge cakes one at a time, and before they have time to cool, twist each one as it is removed into a poke shape. When cold fill the pokes with whipped cream.