Never Fail Sponge Cake

Ingredients

• four eggs
• one-half cup of sugar
• one-half cup of sugar
• the grated rind and juice of one lemon
• one scant cup of flour
• one tablespoon granulated sugar

Method

1. 1

   Separate the whites and yolks of eggs.

2. 2

   Beat the whites until stiff, then add sugar.

3. 3

   Beat yolks with sugar for five minutes, add lemon, and mix.

4. 4

   Fold in flour gently.

5. 5

   Bake for twenty-five minutes in a moderate oven, sprinkling sugar on top before baking.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 81. The excerpt below is the record exactly as published.

NEVER FAIL" SPONGE CAKE Mrs. E. M. W., Anaheim, Cal.— (Can be both made and baked in thirty-five minutes. A good sponge should be yellow as gold, of vel- vety softness and tender as a marshmallow. If the rule here given is strictly followed, such a cake will be the sure result.) Separate the whites and yolks of four eggs. Beat the whites until stiff enough to remain in bowl if it is inverted, then beat into them one- half cup of sugar, which must be fine granu- lated. (Powdered sugar makes tough cake and proper beating does away entirely with the grains.) Beat the yolks, add to them one-half cup of sugar, beating for five minutes by the clock— this latter being important, as the delicate texture of the cake depends upon it. Add to the yolks the grated rind and juice of one lemon. Now beat well together the yelks and white. At this stage beating is in order, but must be absolutely avoided after adding one scant cup of flour. The mixture should now look like a puff ball and the flour is to be tossed into it with a light turn of a wooden spoon. Bake for twenty- five minutes in a moderate oven. Just before putting in the oven, sprinkle on top through a sifter one tablespoon granulated sugar

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