The encyclopædia of practical cookery

Sponge Cake (Butter).— Put Jib. of sifted crushed loaf sugar into a basin, work in four or five eggs, beat in Jib. of warmed butter, pour in 1 teacupful of milk, and add 1 teaspoonful of baking-powder mixed in with 3 breakfast-cupfuls of flour. When the preparation is thoroughly mixed, turn it into a buttered shallow tin, and bake. Take it out when done, turn it out of the tin, and cover with a meringue made of 4 table-spoonfuls of sifted crushed loaf sugar to each white of egg. Let the Cake get cold and the sugar icing set, and it is then ready for use. For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 2 c 2 [illustration: Cakes — continued.] Sponge Cake a la Chantilly. — Take a stale sponge Cake, cut off the top, scoop out the inside, leaving a wall fin. thick ; put this on a glass dish, fill the hollow with |lb. of cherries (stoned and the stalks taken off), pour over them a wineglassful of brandy, and then put on the top of the Cake. Put % pint of rich cream and loz. of powdered white sugar into a large bowl, and with an egg-whisk whip the cream to a stiff froth, add to this half-a-dozen drops of essence of vanilla, and pour it over the Cake just before serving. Sponge-Cake Cream Ice. — Beat the yolks of eight eggs with fib. of caster sugar and 1 table-spoonful of vanilla sugar. Put six sponge Cakes in a slow oven till dried, then crush them. Boil 1 pint of cream and i pint of milk together, then stir it gradually in with the beaten yolks of eggs, Cakecrumbs, and sugar ; return it to the saucepan, and stir by the side of the fire till thick, but without allowing it to boil. Strain the custard into a basin, mix 1 wineglassful of vanilla liqueur with it, turn it into a freezing-pot, and work it till frozen. Turn the ice into a fancy-shaped mould, put the lid on, and pack it in pounded ice, leaving it about two hours. When ready to serve, dip the mould in tepid water, wipe it, and turn the ice out on to a fancy dish. Sponge-Cake Pritters. — Cut into slices lfin. in thickness lib. of stale sponge Cake ; pour over a little cream, put them into a frying-pan with butter, and fry them ; arrange them on a dish over strawberry or other preserve, and serve. Sponge-Cake Ring -with Cream. — Put £lb. of pounded orange or vanilla sugar with the yolks of six eggs, and beat them until well frothed, add also saltspoonful of salt. Whisk the whites of the six eggs to a stiff snow, and mix them lightly with the yolks ; stir in smoothly 3oz. of sifted flour, and 3 table-spoonfuls of potato-flour. Butter the interior of a high-shaped savarin-mould, dust it over with potato-flour and caster sugar, shaking out all that does [illustration: Fig. 300. Sponge-cake Ring Filled with Whipped Cream.] not adhere to the butter, then pour in the mixture, place it in a moderate oven, and bake for three-quarters-of-an-hour. When cooked, turn the Cake out of the mould, and let it cool. Coat the Cake with a thin layer of marmalade, and afterwards with orange-flavoured icing. Sweeten 1 pint of thick cream with caster sugar and whip it to a stiff froth. When the icing is dry, put the Cake on a round glass or china dish, pour the whipped cream in the centre, and serve. See Pig. 300.