Never-Fail Sponge Cake

Ingredients

• the whites of four eggs
• one-half cup of sugar
• one-half cupful of sugar
• the grated rind of one lemon
• juice of one lemon
• one cupful of flour
• about a tablespoonful of granulated sugar

Method

1. 1

   Beat egg whites until stiff, then add fine sugar.

2. 2

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

3. 3

   Combine yolks and whites, then fold in flour gently.

4. 4

   Bake for 25 minutes in a moderate oven.

As published

This recipe was extracted from The Rural cook book (1907), page 81. The excerpt below is the record exactly as published.

the whites of five eggs which have been beaten very stiff in a large platter ; now beat until cold, and add yolk of eggs beaten smooth, juice of a half lemon and one cupful of flour folded in gently. Bake in a slow oven about three-fourths hour. Bake in oblong pan about two to 2J4 inches deep. Can be iced with any icing preferred, and will keep in- definitely. Never-Fail Sponge Cake. — This can be made and baked in 35 min- utes. A good sponge should be yellow as gold, of velvety 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 n inverted, then beat into them one-half cup of sugar, which must be fine g:ranalated (powdered sugar makes tough cake and proper beating does away entirely with the grains). Beat the yolks, add to them one-half cupful of sugpr, 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 to- gether the yolks and white. At this stage beating is in order, but must be absolutely avoided after adding the flour, of which take one cupful. The mixture should now look like a puff ball, and the flour is to be tossed or stirred into it with a light turn of the wooden spooa Stirring lOB THE RURAL COOK BOOK. is quite different from beating. The cupful'of sugar must be generous, the flour scanty. Bake for 25 minutes in a moderate oven. Just be- fore putting in the oven sprinkle on top through a sifter about a table- spoonful of granulated suga

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