Mock Sponge Cake

Ingredients

• 3 eggs
• 1 teaspoon baking-powder
• 1 cup sugar
• 1/2 cup cold water
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla

Method

1. 1

   Beat the eggs, add the sugar and beat well.

2. 2

   Add the water, alternating with the sifted dry ingredients, then the vanilla.

3. 3

   Bake in an ungreased pan in a moderate oven (350°F).

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 63. The excerpt below is the record exactly as published.

1 cup sugar Pinch of salt 1^2 cups thick sweetened apple Spices to taste sauce I cup raisins 2 cups flour Cream butter or shortening and sugar together, then add the apple sauce. Mix and sift flour, soda, and spices, then the rai- sins. Mix well. Bake in well-greased loaf pan at 380° F. for about forty-five minutes. TRUE SPONGE CAKE 6 eggs Yi teaspoon grated lemon-rind I cup sugar i cup flour I tablespoon lemon-juice Separate the whites and yolks of the eggs, beat the yolks until thick and lemon-colored, add the sugar gradually, then add the lemon-juice and rind. Cut and fold in the sifted flour and cut and fold in the stiffly beaten egg-w^hites. Bake in an ungreased pan in a very moderate oven, 300° to 350° F. MOCK SPONGE CAKE 3 eggs ^Yi teaspoons baking-powder I cup sugar ^ teaspoon salt y2 cup cold w^ater Yz teaspoon vanilla \V2 cups flour NEW DELINEATOR RECIPES 145 Beat the eggs, add the sugar and beat well. Add the water, alternating with the sifted dry ingredients, then the vanilla. Bake in an ungreased pan in a moderate oven (350° F.). ANGEL CAKE 9 egg-whites yi cup flour I teaspoon cream of tartar ^ teaspoon salt I cup sugar i teaspoon vanilla Beat the whites of the eggs to a froth, add the cream of tartar and beat till the eggs are stiff but not dry, then gradually add the sugar (which has been sifted twice), beating after additions. Sift the flour with the salt five times and fold it into the mix- ture. Add the vanilla. Bake in an ungreased angel-cake tin in a very moderate oven (250-320° F.) for forty-five minutes. Be careful not to jar or disturb while baking. Remove from the oven, turn the pan upside down on a wire netting or with a knife handle or some other small article inserted under the edge of the pan to permit steam to escape, and let it stand until the cake falls out. Ice placed on the bottom of the tin will hasten the release of the cake. MOCK ANGEL CAKE I cup sugar 2 teaspoons baking-powder I cup flour I cup milk y^ teaspoon salt 2 egg-whites Put dry ingredients into a bowl, mixing and sifting well. Scald the milk in a double boiler. Stir quickly into the dry ingre- dients, and take care to have no lumps. Beat the egg-whites until stiff and fold them into the batter. Bake in a loaf pan in a moderate oven (350° F.) for forty-five minutes. JELLY ROLL 3 eggs I teaspoon baking-powder

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