Aunt Elinor's Sponge Cake— Potato Flour

Ingredients

• 4 eggs
• 1 tablespoon lemon extract
• }^ lemon or lemon rind
• 1 teaspoon baking powder
• 1 cup powdered sugar
• ^ cup potato flour
• salt

Method

1. 1

   Beat yolks of eggs well with sugar, add lemon juice or extract or grated rind.

2. 2

   Add flour sifted with baking powder.

3. 3

   Fold in stiffly beaten egg whites last.

4. 4

   Bake at about 360° to 375° in either loaf or little cakes.

Nutrition per serving

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 33. The excerpt below is the record exactly as published.

Aunt Elinor's Sponge Cake— Potato Flour 4 eggs 1 tablespoon lemon extract J^ lemon or lemon rind 1 teaspoon baking 1 cup powdered sugar powder ^ cup potato flour salt Beat yolks of eggs well with sugar, add lemon juice or ex- tract or grated rind. Add flour sifted with baking powder. Fold in stiffly beaten egg whites last. Bake at about 360^ to 375^ in either loaf or little cakes. Aunt Gertrude's Sponge Cake 6 eggs 1 teaspoonful of baking 1 cupful granulated sugar powder (well sifted) ^ teaspoonful cream of 1 scant cupful pastry tartar flour 1 teaspoonful vanilla Have all ingredients ready. Sift baking powder and cream of tartar with flour. Beat whites of eggs to a stiflF froth. Beat yolks of eggs till lemon colored, add sugar gradually and con- tinue beating. Add flavoring and whites of egg beaten stiff. When whites are partially mixed with yolks carefully cut and fold in flour. Do all the main beating before flour is added. Bake in moderate oven. Aunt Robbie's Jelly Roll 4 eggs (beaten separately) 1 teaspoonful baking powder 1 cup sugar Pinch of salt 1 cup pastry flour J^ teaspoon vanilla Cakes and Cookies 111 Beat sugar with yolks of eggs till creamy. Add whites of eggs. Then flour mixed with baking powder and salt. Add vanilla. Put wax paper on large shallow .pan. Spread out very thin. Bake in slow oven 15 to 20 minutes. Spread with plum jam (not jelly) while hot and roll up in wax paper. Serve as luncheon dessert with cream. Aunt Elinor's Chocolate Roll Use Maillard's sweetened ground chocolate. 3 eggSy whites and yolks beaten separately 1 oz. chocolate or 3^ cup yi cup granulated sugar y^ cup flour 1 tsp. baking powder Mix thoroughly. Bake 12 minutes Aunt Emery's Chocolate Layer Cake 1 J^ cups pastry flour sifted whites 2 eggs 1 cup sugar 2 squares Baker's chocolate 2^ teaspoons baking 1 teaspoon vanilla powder J/^ cup milk ^ cup butter yolks of 2 eggs Cream butter, add sugar gradually, then yolks beaten, then whites beaten till stiffs, then flour (mixed with baking powder) and milk alternately, then melted chocolate and vanilla. Bake in moderate oven in three thin layers 10 to 15 minutes. 112 Cakes and Cookies Aunt Elinor's Devils Food 2 cups brown sugar ^ cup shaved chocolate 3^ cup butter and Crisco 1 tablespoon vanilla 3^ cup sour milk or cream 1 teaspoon baking soda 2 cups flour 3 eggs j/^ cup boiling water Cream butter and sugar, add egg yolks, milk and flour. Mix chocolate, soda and boiling water together until smooth, then add to first mixture. Lastly fold in sti£9y beaten whites of eggs. Bake in layers or little cakes at 375° to 400 **. Aunt Elinor's Plain Layer Cake 14: cup butter 1 J^ cups flour 1 cup sugar 2^ teaspoonsful baking 2 eggs powder ^ cup milk 1 teaspoonful flavoring Aunt Elinor's Cup Cake }4 cup butter 1 tablespoon lemon or vanilla 54 cup sugar 2 or 3 eggs 1 3^ cup flour 1 teaspoon baking powder

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