Mock Sponge Cake

Ingredients

• 2 tablespoons water or milk
• 1/2 teaspoon baking powder
• flour
• sugar
• eggs

Method

1. 1

   Substitute liquid and baking powder for half of the eggs.

2. 2

   Mix liquid with yolk, sift dry ingredients, and beat until smooth.

3. 3

   Fold in beaten egg whites.

4. 4

   Bake at 350°F for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 100. The excerpt below is the record exactly as published.

floured pan for baking. (Do not grease the pan.) Another method of combining the in¬ gredients for sponge cake is known as the "sirup method." In this, the sugar and egg white are combined as in the preparation of a cooked icing, the sugar being cooked with half as much water as sugar to a sirup that boils at 238° to 240° F. While hot, this sirup is poured slowly over the stiffly beaten whites, to which the salt has been added during the beating. The yolks are beaten until thick and light-yellow and the lemon juice and hot water added to them. Then the yolk mix¬ ture is carefully folded into the sirup-egg- white mixture until the color is even. Lastly, the sifted flour is folded into the egg mixture. Since sunshine cake contains both parts of the egg, the methods of combining are the same as for plain sponge cake. In combining the ingredients for angel- food cake, the method must be changed somewhat, since only the whites of the eggs are used. A better cake is obtained when at least a part of the sugar is added to the whites before the flour. Sift from J to § of the sugar with the sifted flour to mix well. Then add the salt and cream of tartar to the whites and beat until the mixture is foamy. Gradually beat the remaining sugar into the whites. Add the flavoring and continue beating until the mixture is stiff enough to hold a point when the egg-beater is lifted from it. Tl?e sugar-flour mixture is gradually added last, folded into the beaten egg-white mixture. The batter then is ready for the pan. Bake at once. The sirup method also may be used for angel-food cake. The sirup, made by boiling the sugar with half as much water to the proper concentration (238° to 240° F.,), is poured over the stiffly beaten whites, while the beating goes on. The flour is folded in last. The sirup method of making sponge cakes gives a fine-textured cake, but one of less volume than the first method described. Baking Sponge Cakes. Sponge cakes are usually baked in tube pans. They should be baked at a comparatively low temperature, 325° to 350° F. A temperature of 325° F. is a good standard temperature. These cakes are leavened by air which expands slowly as the temperature of the cake mixture rises. The mixture contains such a large propor¬ tion of egg that it coagulates very readily. If the cake is placed in an oven at too high a temperature, the top coagulates and crusts over before the mixture is heated through and the air has been expanded. The effect Mixing a Sponge Cake • {Left) Beat the egg whites until they are stiff enough to hold a point when the beater is removed; {Right) the sifted flour and the beaten whites are folded carefully into the stiff yolk mixture Courtesy General Foods Corporation of too low a temperature is a dry cake of low volume, with a crumb that is less delicate and desirable than it should be. The "just- right” low temperature makes the sponge cake light and tender, while high tempera¬ ture toughens it and prevents it from rising to the full extent. In a tube pan, at the range of temperatures suggested, approximately 40 minutes to one hour is needed for baking. Bake until the cake is delicately browned and springs back when lightly touched with a finger tip. Remove from the oven, and invert the pan so that it stands on the tube. Cool thor¬ oughly and then loosen the cake with a spatula and remove from the pan. Mock Sponge Cakes. When eggs are dif¬ ficult to obtain it is possible to make substi¬ tutions for part of the egg in sponge cakes. Liquid and baking powder may be sub¬ stituted for approximately half of the egg, in the proportion of 2 tablespoons water or milk and \ teaspoon baking powder for each egg omitted. In this case, the cake is not a true sponge cake, because of the use of baking powder. But it has no added fat and is similar in character to sponge cakes. It is light and spongy and in many instances more tender than the cakes of the typical group. Such substitution may be made in any of the sponge cakes. In combining these cakes, the liquid is mixed with the yolk when the whole egg is used. In angel-food cake, the dry ingre¬ dients are sifted together, the liquid is added to them slowly, and beating is con¬ tinued until the mixture is smooth. The stiffly beaten whites are folded in last. For best results, sift half the sugar

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