temately to the yolk batter, the ^^^l^tes and flour, a little of each at a
time, and stir very gently, simply mixing them. Bake in a moder-
ate oven, sprinkling first with sugar if wished. For Lemon Sponge
Cake use grated rind and juice of one large or two small lemons,
mixing them and letting stand three-quarters ofan hour, then strain-
ing, and mixing with the sugar before adding to yolks. For Orange
Sponge Cake, take oranges instead of lemons, and for Vanilla Sponge
Cake, take two teaspoons Vanilla Sugar.
Cocoanut Sponge Cake, — Beat and strain the yolks of six eggs
and rub with a pint of sugar to a cream, add one cocoanut grated, a
saltspoon of salt the juice of half a lemon, whip the whites of the
eggs with a little powdered sugar to a froth, stir into above mixture,
beat in lightly a pint of flour, stiring only enough to mix well, and
bake, putting a paper cover or a piece of paper over the pan for the
first twenty minutes.
Philadelphia 'Sponge Cake. — Weigh ingredients and prepare bak-
ing pans, then pour one gill boiling water on three-quarters pound
sugar in a bowl ; stir it, cover and let stand on table until yolks of
six eggs are beaten, add the grated rind of half a lemon to the eggs ;
froth whites and pour yolks on them, beat thoroughly together, then
add the svrup ( sugar and water) and beat ten minutes, or till thick,
Bift in half pound flour, mixing very gently Tvdth a knife, add juice
of half a lemon, pour in pans and baxe from twenty to thirty min-
utes. The syrup is sometimes left on the range, and when boiling is
poured into the eggs which are then beaten until cold. The eggs
thicken more quickly in this way, and the cake is excellent, but per-
haps not quite as moist as that made with cold syrup. This cake
has the aavantage of keeping longer than ordijiary sponge cake.
White Sponge Cake, — Sift together one cup of powdered sugar,
one-half cup eacn flour and corn-starch, one teaspoon baking pow-
der. Have ready the whites of eight eggs beaten to a stiff" froth and
one tablespoon rose extract, mix thoroughly and bake in square tins
about two inches deep in quick oven. . Serve cut in small squares. ,
Sunshine Cake. — Cream scant pint pulverized sugar, scant
half pint butter, add well beaten yolks of eight eggs, a little at a time,
gill each milk and cream, juice and grated rind of one lemon pre«
pared as directed, pint ana a half flour, half pint rice flour, tnree
teaspoons baking powder (well mixed) and beat very thoroughly.
Velvet Cake. — Cream one and one-third pints pulverized
susar and half pint butter, add well beaten yolks of six eggs, one
fiU double cream, a paste made by blanching and pounoing fine
alf gill shelled bitter almonds, and gradually one quart flour and
two teaspoons baking powder. Bake in a moderate oren.
Washington Cake, — Cream pint pulverized sugar and thtee*
Snarters pint butter, add well beaten yolks of ten eg^s half pint
ouble cream, tablespoon rose water, juice and grated nnd of lemon.
72 CAKE MAKING.
✪ Yule Cake
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AI-modernized reading of the original text
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temately to the yolk batter, the ^^^l^tes and flour, a little of each at a
time, and stir very gently, simply mixing them. Bake in a moder-
ate oven, sprinkling first with sugar if wished. For Lemon Sponge
Cake use grated rind and juice of one large or two small lemons,
mixing them and letting stand three-quarters ofan hour, then strain-
ing, and mixing with the sugar before adding to yolks. For Orange
Sponge Cake, take oranges instead of lemons, and for Vanilla Sponge
Cake, take two teaspoons Vanilla Sugar.
Cocoanut Sponge Cake, — Beat and strain the yolks of six eggs
and rub with a pint of sugar to a cream, add one cocoanut grated, a
saltspoon of salt the juice of half a lemon, whip the whites of the
eggs with a little powdered sugar to a froth, stir into above mixture,
beat in lightly a pint of flour, stiring only enough to mix well, and
bake, putting a paper cover or a piece of paper over the pan for the
first twenty minutes.
Philadelphia 'Sponge Cake. — Weigh ingredients and prepare bak-
ing pans, then pour one gill boiling water on three-quarters pound
sugar in a bowl ; stir it, cover and let stand on table until yolks of
six eggs are beaten, add the grated rind of half a lemon to the eggs ;
froth whites and pour yolks on them, beat thoroughly together, then
add the svrup ( sugar and water) and beat ten minutes, or till thick,
Bift in half pound flour, mixing very gently Tvdth a knife, add juice
of half a lemon, pour in pans and baxe from twenty to thirty min-
utes. The syrup is sometimes left on the range, and when boiling is
poured into the eggs which are then beaten until cold. The eggs
thicken more quickly in this way, and the cake is excellent, but per-
haps not quite as moist as that made with cold syrup. This cake
has the aavantage of keeping longer than ordijiary sponge cake.
White Sponge Cake, — Sift together one cup of powdered sugar,
one-half cup eacn flour and corn-starch, one teaspoon baking pow-
der. Have ready the whites of eight eggs beaten to a stiff" froth and
one tablespoon rose extract, mix thoroughly and bake in square tins
about two inches deep in quick oven. . Serve cut in small squares. ,
Sunshine Cake. — Cream scant pint pulverized sugar, scant
half pint butter, add well beaten yolks of eight eggs, a little at a time,
gill each milk and cream, juice and grated rind of one lemon pre«
pared as directed, pint ana a half flour, half pint rice flour, tnree
teaspoons baking powder (well mixed) and beat very thoroughly.
Velvet Cake. — Cream one and one-third pints pulverized
susar and half pint butter, add well beaten yolks of six eggs, one
fiU double cream, a paste made by blanching and pounoing fine
alf gill shelled bitter almonds, and gradually one quart flour and
two teaspoons baking powder. Bake in a moderate oren.
Washington Cake, — Cream pint pulverized sugar and thtee*
Snarters pint butter, add well beaten yolks of ten eg^s half pint
ouble cream, tablespoon rose water, juice and grated nnd of lemon.
72 CAKE MAKING.