Sponge Cake. — For this will be required four eggs, one cup of
sugar, one tablespoonful of lemon juice with a little of the grated
rind, and one cup of white flour✪ Sponge Cake. Success in the making of
sponge cake depends almost wholly upon the manner in which
it is put together. Beat the yolks of the eggs until very light
and thick, then add the sugar little by little, beating it in thor-
oughly; add the lemon juice and the grated rind. Beat the
whites of the eggs until perfectly stiff and firm, and fold or chop
them very lightly into the yolk mixture. Sift the flour with a
sifter little by little over the mixture and fold it carefully in.
On no account stir in either the white of the eggs or the flour,
since stirring will drive out the air which has been beaten into
the egg. Do not beat after the Hour is added. The cake, when
the flour is all in, should be stiff and spongy. If it is liquid in
character, it will be apt to be tough, and may be considered a
failure. Bake in a shallow pan in a rather hot oven fifteen or
twenty minutes.
Sugar Crisps. — Make a soft dough of two and one-fourth
cups of graham flour or wheat-meal, one-half cup of granulated
white sugar, and one cup of rather thick sweet cream✪ Sugar Crisps. Knead
as little as possible, roll out very thin, cut in rounds or squares,
and bake in a quick oven.
Cream Sponge Cake. — Beat the yolks of three eggs to a cream.
Add one cup of sugar and two tablespoonfuls of sweet cream,
beating very thoroughly. Flavor, if desired. Beat the whites of
the eggs with a pinch of salt to a very stiff froth, and chop into
the yolk mixture with one cup of flour✪ Cream Sponge Cake which has been sifted
three times. Bake in a moderate oven.
Miss H.'s Sunshine Cake.— Beat the whites of five eggs until
very stiff. Thoroughly beat the yolks, with one cup of sugar.
Fold in carefully the beaten whites, add the flavoring, and lastly
fold in two thirds of a cup of well-sifted flour✪ Miss H.'s Sunshine Cake. Bake in a loaf,
or in patty-pans.
Layer Cake. — Bake any of the above sponge cakes in layers,
and spread with fresh fruit or fruit jelly.
CAKE. 133
Orange Cake. — Prepare the cake as for sponge cake, and
bake in two layers. For the filling, take two good-sized, juicy
oranges. Flavor two tablespoonfuls of sugar by rubbing it over
the skin of the oranges ; then peel, remove the white rind, and
cut into small pieces, discarding the seeds and the central pith.
Put the orange pulp in a china bowl, and set in a dish of boil-
ing water. When it is hot, stir in a heaping teaspoonful of
corn-starch which has been braided smooth in two spoonfuls of
water. Stir constantly until the starch has cooked, and the
whole becomes thickened. Beat the yolk of one egg✪ Orange Cake to a cream
with two tablespoonfuls of sugar. Stir this very gradually, so
as not to lump, into the orange mixture, and cook two or three
minutes longer. Remove from the fire, and when cool, spread
between the cakes. If the oranges are not very tart, a little
lemon juice is an improvement. Meringue the top of the cake
with the white of the egg beaten up with the two tablespoonfuls
of sugar flavored with orange.
Pineapple Cake. — Prepare as for orange cake, using grated
pineapple in place of oranges.
Page 84 · 6 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sponge Cake. — For this will be required four eggs, one cup of sugar, one tablespoonful of lemon juice with a little of the grated rind, and one cup of white flour. Success in the making of sponge cake depends almost wholly upon the manner in which it is put together. Beat the yolks of the eggs until very light and thick, then add the sugar little by little, beating it in thoroughly; add the lemon juice and the grated rind. Beat the whites of the eggs until perfectly stiff and firm, and fold or chop them very lightly into the yolk mixture. Sift the flour with a sifter little by little over the mixture and fold it carefully in. On no account stir in either the white of the eggs or the flour, since stirring will drive out the air which has been beaten into the egg. Do not beat after the Hour is added. The cake, when the flour is all in, should be stiff and spongy. If it is liquid in character, it will be apt to be tough, and may be considered a failure. Bake in a shallow pan in a rather hot oven fifteen or twenty minutes.
Sugar Crisps. — Make a soft dough of two and one-fourth cups of graham flour or wheat-meal, one-half cup of granulated white sugar, and one cup of rather thick sweet cream. Knead as little as possible, roll out very thin, cut in rounds or squares, and bake in a quick oven.
Cream Sponge Cake. — Beat the yolks of three eggs to a cream. Add one cup of sugar and two tablespoonfuls of sweet cream, beating very thoroughly. Flavor, if desired. Beat the whites of the eggs with a pinch of salt to a very stiff froth, and chop into the yolk mixture with one cup of flour which has been sifted three times. Bake in a moderate oven.
Miss H.'s Sunshine Cake.— Beat the whites of five eggs until very stiff. Thoroughly beat the yolks, with one cup of sugar. Fold in carefully the beaten whites, add the flavoring, and lastly fold in two thirds of a cup of well-sifted flour. Bake in a loaf, or in patty-pans.
Layer Cake. — Bake any of the above sponge cakes in layers, and spread with fresh fruit or fruit jelly.
CAKE. 133
Orange Cake. — Prepare the cake as for sponge cake, and bake in two layers. For the filling, take two good-sized, juicy oranges. Flavor two tablespoonfuls of sugar by rubbing it over the skin of the oranges ; then peel, remove the white rind, and cut into small pieces, discarding the seeds and the central pith. Put the orange pulp in a china bowl, and set in a dish of boiling water. When it is hot, stir in a heaping teaspoonful of corn-starch which has been braided smooth in two spoonfuls of water. Stir constantly until the starch has cooked, and the whole becomes thickened. Beat the yolk of one egg to a cream with two tablespoonfuls of sugar. Stir this very gradually, so as not to lump, into the orange mixture, and cook two or three minutes longer. Remove from the fire, and when cool, spread between the cakes. If the oranges are not very tart, a little lemon juice is an improvement. Meringue the top of the cake with the white of the egg beaten up with the two tablespoonfuls of sugar flavored with orange.
Pineapple Cake. — Prepare as for orange cake, using grated pineapple in place of oranges.
Records on this page
Sponge CakeSugar CrispsCream Sponge CakeMiss H.'s Sunshine CakeOrange CakePineapple Cake