Boiled Sponge Cake

Ingredients

• one scant cupful of granulated sugar
• one-third of a cupful of boiling water
• the yolks of four eggs
• five ounces of pastry flour
• the grated rind of a lemon
• one-half of the strained juice of a lemon
• the whites of the eggs

Method

1. 1

   Dissolve sugar in boiling water, boil until it reaches a fine thread.

2. 2

   Pour over beaten yolks and beat until cold.

3. 3

   Whip egg whites and sift flour.

4. 4

   Add lemon rind and juice to yolk mixture, fold in whites and flour.

5. 5

   Pour into lined pan and bake in a moderate oven for about half an hour.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 36. The excerpt below is the record exactly as published.

BOILED SPONGE CAKE. Put one scant cupful of granulated sugar in a clean saucepan, add one- third of a cupful of boiling water and stir over the fire until the sugar is dis- solved, then boil slowly without stirring until, when a spoonful is lifted and poured back the last drops will leave a fine, hair-like thread hanging from the spoon. The time required to reach this condition — known to confectioners as *'the fine thread" or **hair" — cannot be accurately stated, as it will vary with the depth of the syrup in the saucepan, the rapidity of the boiling and general at- mospheric conditions. Pour slowly over the well beaten yolks of four eggs and 132 TABLE TALK'S ILLUSTRATED COOK BOOK beat until the mixture is cold, when it should be the consistence of a drop batter and very light and spong>^ Whip the whites of the eggs to a stiff, dry froth and sift twice five ounces of pastry flour. To the egg yolk mixture add the grated rind and one-half of the strained juice of a lemon, then cut in lightly a part of the well beaten whites. Carefully stir in the flour, then cut in the remainder of the whites. Have ready a shallow pan lined with paper ; pour in the batter and bake in a moderate oven. If in a sheet two inches thick about half an hour will be required. This gives a cake which will keep moist for a number of days. CAKE DECORATED WITH HEARTS. USE FOR THE CAKE PART A SUKSHtNE OR PLAIN CUP CAKE RECIFE, COVERING IT WHEN ALMOST COLO WITH A THICK FONDANT FROSTING, AND SMOOTHING IT WITH A WIDB-BLADBO KNIFE DIPPED IN ICE WATER; ALLOW THIS TO BBCOMX THOROUGHLY FIKM AND HAED AND DECORATE WITH THE SAME ICING (tO WHICH A FEW DROPS OF COCHINEAL HAVS BEEN ADDED) IN THE FORM OF SMALL HEARTS. CAKES 133 VALENTINE CAKE. roR children's parties a loaf cake iced in white and decorated with cherry hearts and small DARTS OF silver, OR THE METAL USED FOR THESE, WILL PROVE AN ATTRACTIVE FEATURE. LOAF NUT CAKE. One cupful of butter, two cupfuls of sugar, one teaspoonful of vanilla, four eggs, three cupfuls of flour, one cupful of milk, one-quarter of a teaspoonful of salt, one and one-half cupfuls of hickory nut meats, and two teaspoonfuls of baking powder. Cream the butter, add the sugar and cream again. Separate the eggs, beat the yolks, add to the creamed butter and sugar and beat hard. Add a little sifted flour, then the vanilla, then alternate the remainder of the flour and the milk. Add salt and baking powder, the whites whipped to a stiff froth and the nut meats and beat steadily for three minutes. Line the loaf pan with one or two thlckResses of paper. Turn in the batter, which should two-thirds fill the pan. Dust slightly wath powdered sugar and bake in a moderate oven. If the loaf is four or five inches thick when done it will require nearly an hour for baking. As flours vary in their capacity to absorb liquids add the last spoonful or two of milk with c^iWtion ; the batter should be quite thick or the nut meats will sink. 134 TABLE TALK'S ILLUSTRATED COOK BOOK A WASHINGTON'S BIRTHDAY CAKK. A SMAT.T. ARTIFICTAL CHFRRY TRF.E IS PLACED ON TOP OF A CAKE ICED A PALE GREEN. A FEW CHERRIES AkK ARRANGED SYMMETRICALLY AT THE BASK OP THE TREE. THE SIDES OF THE CAKE ARE DECORATED WITH VERY SMALL CLEAR RED CANDY HATCHETS. CLUSTERS OF ARTIFICIAL CHERRIES WITH LEAVES GARNISH THE PLATTER. A SMALL GEORGK WASHINGTON HATCHET IS READY FOR USE. NUT TARTLETS. C ream tliorouf^^lily together one-lialf a cupful of butter and one cupful and a half of sifted powdered sugar. Beat in gradually the yolks of three eggs, add a pinch of salt, then alternate one cupful of milk with three cupfuls of flour, licat hard, add the stiftly whipped whites of the eggs, one teaspoonful of vandla and two tcaspoonfuls of baking powder. Pour into a shallow greased pan of such size that the batter will be a little less than an inch deep. Bake in a mod- erate oven. Turn out carefully on a wire cake cooler. When cold cut into small circles, using a straight-sided cutter. In a saucepan melt one cupful of granulated sugar in one-half a cupful of boiling water, then boil slowly without stirring until a little of the syrup, when dropped into cold water, can be rolled in a soft ball between the fingers. Let stand untouched until lukewarm, then CAKES 135 stir. The syrup will slowly cloud and thicken until it becomes white and stiff. Take quickly in the hands and work and knead until it is soft and pliable. Melt a portion of this fondant over hot water, stirring and adding any color and flavor desired ; a few drops of water may also be added. Dip each cake in the fondant, so as to give a thin coating on top and sides. As quickly as dipped sprinkle over the top of each a small spoonful of finely chopped nuts and press one perfect nut in the centre. By flavoring separate portions of the fondant with vanilla, rose, chocolate and pistache and using appropriate colorings sev- eral kinds of fancy cakes may be made with one baking of cake. WASHINGTON S BIRTHDAY CAKES. BAKE ANV CAKE IflXTURE IN CUPS AND WHEN COOL DIP INTO BUFP COLORED, VIOLET AND WHITE ICING. ON THE BUFF COLORED ONES PLACE A CRY<(TALLIZBD VIOLET AND TWO MINT LEAVES. ON THE VIOLET COLORED ICING TRACE WITH BUFF A LETTER *'w." ON THE WHITE PLACE A SPRAY OF CANDIED CHERRIES AND CITRON STEMS AND FOLIAGE. THE BUFF AND BL1TB ARE THE COLONIAL COLORS. TRANSPARENT ICING. One cupful of sugar, three tablespoonfuls of water, one teaspoonful of butter and one half of tx teaspoonful of vanilla. Boil together for five minutes and use at once. 136 TABLE TALK'S ILLUSTRATED COOK BOOK ORANGE LAYER CAKE. CASK ICSO WITH YVLLOW; TINY CANDY SGGS ARK PLACXD IN LITTLE NKSTS MADE WITH PASTBY BAG ANI> ROSE END TUBE. SET VRESH OR CRYSTALLIZED STRAWBERRIES BETWEEN THE NESTS. ORANGE LAYER CAKE. Cream together two-thirds of a cupful of butter and two cupfuls of sugar, add the beaten yolks of three eggs. Grate the rind and scoop out pulp and juice from two oranges, adding sufficient water to make one cupful. Add this to the butter and eggs, alternating with three cupfuls and a half of sifted flour. Lastly, add the stiffly whipped whites of the eggs, one-third of a teaspoonful of salt and two teaspoonfuls of baking powder. Bake in three layers. For a filling, beat one egg until very light and thick. Add the grated rind and one-half the strained juice of an orange with a tiny pinch of salt and sufficient powdered sugar to make very thick. Or, if a cooked filling is desired, scald one cupful of milk in a double boiler. Beat together two tablespoonfuls of sugar, one tablespoonful and a half of com starch and three egg yolks until light, turn into the hot milk and stir until it thickens. Add a pinch of salt, cover and cook for five minutes, then take from fire and add the grated rind of an oran

Cook this with the app: pantry check, scaling, and the assistant.