Plain Sponge Cake

Ingredients

• One pound of sugar
• one pound of flour
• twelve eggs
• flavor

Method

1. 1

   Beat sugar and eggs together slightly warm and then cold.

2. 2

   Mix and bake same as No.

3. 3

   244.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 35. The excerpt below is the record exactly as published.

PLAIN SPONGE CAKE. g^^^^ j^o ounces of cornstarch, a half ounce ot One pound of sugar, one pound of flour, twelve gjeam of tartar, eggs, flavor. jj^ ^ Qj,g quart of whites, one and one- Beat sugar and eggs together slightly warm and quarter pounds of sugar, eight ounces of flour, then cold. eight ounces of cornstarch, a half ounce of cream Mix and bake same as No. 244. q£ tartar. 249.— PLAIN SPONGE CAKE NO. a. No. 3. One quart ot whites, two pounds of One pound of sugar, one pound of flour, one sugar, fourteen ounces of flour, two ounces of pint of eggs, a half pint of yolks, lemon or vanilla cornstarch, a half ounce of cream of tartar. flavor. No. 4. One quart of whites, two pounds of Mix same as No. 244. Bake in medium beat sugar, twelve ounces of flour, two ounces of corn- 300 to 350 degrees Fahrenheit. starch, a half ounce of cream of tartar. ago. — SPONGE CAKE. No. 5. One quart of whites, one pound of so- LADYFINGER MIXTURE. gar, fourteen ounces of flour, two ounces of cors- One pound of sugar, eighteen eggs, one poond starch, a half ounce of cream of tartar, one ounce of flour, vanilla flavor. Mix the flour, starch, sugar and cream of tar- Separata the eggs; stir the yolks and scgar tar well together-, sifting it three or four iieais. light. Keep one ounce ot the sugar out. Beat Beat the whites firm same as for meringve. Add the whites firm and beat in the sa^r, then stir in a handful of the mixed sugar and flour and beat the flavor and yolks and mis in the flour lightly it in with the flavor; then add the flour and sogai: but fuUy. mix and fill into the mold, and bake. Other mixtures with the same aaioant of flour Mixture No. 4 is a very light mixturs— tbe sSg\ and sugar are made with from ten to sixteen eggs original angel food. The whites should not be to the pound. The "tea eggs" mixture is used beaten up fully for this one mixture, only till tbe for cheaper bakery goods; but more eggs make a eggs stand up on the beater, better ladyfinger and raise them up high and The others are standard mixtures, generally smooth in baking. used. Bake in about 400 degrees Fabrenhait. 252. — SUNSHINE CAKE. 2ei._ANGEL CAKE. Make the mixture as for the Angel Cakes above, Angel Cake or Angel Food is a cousin of the °°^y *^^ *'°°' sixteen to twenty-four yolks to the sponge cake made from the whites of eggs only ^^^^^^ "^ ees^ when they are beaten firm) before The quality differs according to how much more ^^^ fl°"'- ^'a'°' »emon or vanilla. Bake ia or less flour is used in the mixture. The corn- medium heat, starch is added to make the cake eat short; the 853.— FRUIT CAKES, cream of tartar to whiten the mixttire. [Ifthelat- The fruit cakes are divided into heavy aad ter is left out the cakes get a dull dark color like light cakes. as if a very dark flour has been used; and the The black fruit cake and tbe English wedding cake feels dry and tough]. cakes contain the most fruit. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 31 Some bakers add burned sugar to the cake or CHRISTMAS CAKES are iced with the almond brown flour to darken the mixture; but this cus- paste while warm, right after they are baked; and tom is detrimental to the good flavor of the cakes, when the paste is dry, a coat of Royal or Fondaot The heavy cakes should be baked at a law Icing is put over the almond icing and then deco- temperature of about 20a degrees Fahrenheit, and rated. made about two aad one-half inches thick. A Another way is to put the Almond Paste on cake of this thicknasc, about a foot square will with bag and star tube, put it back in the oven bake in two and oae-half to three hours' time, and brown it lightly in a quick beat, instead of The pans should have a double lining of strong using two coats, and decorate with French fruit. paper, well buttered, to prevent too much color in j-s. FRENCH FRUIT CAKE. '^•'•"g- 1 lb. butter iX lbs. flour i lb. sugar 254.— AMERICAN FRUIT CAKE. ^ pinch baking powder 10 eggs orange flavor 2 lbs. sugar 4 lbs. currants i oz. allspice one and one-half pounds of French Iruiis 2 lbs. butter 2 lbs. seeded raisins i oz. cinnamon gjaces, cut in dice, consisting of cherries, apri- 2 lbs. flour 2 lbs. Sultanas }i 02. ginger gots, angelica, orange, or pomegranate. 16 eggs 12 oz. citron }i oz. cloves m^ nke other fruit cakes. •A pt.molasses ^ oz. mace asg.-FRENCH FRUIT CAKE NO. 2. >^ pt.brandy 4 oz. orange peel 2 oz lemon peel ^^ ^^^ ^ ,j, ^^^^^^ ^^ ^j^^ • So^V f'^^T r" u JPf"' I >b. butter 'A lb. blanched & sliced almonds in the brandy and molasses over night. Before ,, . ... . ,, ,. ,. ' . . ^ . iM pts. whites of eggs J^ lb. sultanas nsing, cream butter, sugar and eggs the same ,/ m. i, i^ .1 > , „ ,-. .,...„ , I M lbs. flour 4 oz. soft preserved orange peel way as for Pound Cakes. Mix in the flour, and ,/ u 1 • \ \/ /» L ,■' ,,,,.,., ,, , !$ oz. baking powder X oz. cream of tartar when half mixed add the fruit; finish and bake as xn Flavor orange Ice both cakes with almond or fondant, tbt 255-— ENGLISH FRUIT CAKE. fondant colored pink and flavored maraschino. 2 lbs. sugar 3 lbs. currants Decorate the center with a basket of French fruits i.yi lbs. butter 2 lbs. Sultana raisins and a border of angelica and cherries. s>^ lbs. flour ^% lbs. citron 260.-CURRANT CAKE, 1 qt. eggs I lb. orange and lemon peel CITRON CAKE or I lb. chopped almonds I grated nutmeg RAISIN CAKF ^£ are^"^ liklTo ' °^' ""^'^ ''^'''^" °°^ P""""^ °* '"^"" °°° P""""^ °* '^"^' "' „ f . . , „.,.,„„„,„ eggs, one pound four ounces of flour. ^f^'^o°"l'"*' ^^^ T u' ^u u?^ Mix like Pound Cake and add from one to tw« CAKES. For this purpose they should be baked ^„^^ ^j ^^^ ^^^^ ^^^^^ j^^i^^ p,^^^^ ^^^^ in tin hoops of a convenient size. . and mace. Fans generally used for the fruit cake have slanting sides. If baked in straight sided hoops 261.-MADISON FRUIT CAKE. less trimming is required, and the decorated cake °°« ^"'^ °°^-''^" P°™"^^ °^ ^"8"' °°= P°°°^ =» looks better. butter, twelve eggs

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