Ryzon Chocolate Sponge Cake

Ingredients

• yi cupful {yi pound) butter
• 2 level cupfuls (9 ozs.) confectioners' sugar
• 4 eggs, separated
• 2 squares (2 ounces) unsweetened chocolate
• 4 level teaspoonfuls Ryzon
• 2)4 level cupfuls (9 ounces) pastry flour
• yi teaspoonful salt
• I cupful {yi pint) milk
• f^ teaspoonful vanilla extract

Method

1. 1

   Cream the butter, add one cup sugar gradually while stirring constantly.

2. 2

   Beat the yolks of eggs until thick and lemon-tinted; add to them the second cup sugar while beating constantly, then combine the two mixtures.

3. 3

   Melt chocolate over hot water, cool and add to mixture.

4. 4

   Sift together flour, Ryzon, and salt; add alternately with milk to mixture; add extract.

5. 5

   Then cut and fold in the whites of eggs beaten until stiff.

6. 6

   Beat until ingredients are thoroughly blended.

7. 7

   Turn mixture into a well-buttered tube pan and bake forty-five minutes in a moderate oven.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 28. The excerpt below is the record exactly as published.

RYZON CHOCOLATE SPONGE CAKE BY ELIZABETH O. HILLER, DENVER SCHOOL OF COOKERY yi cupful {yi pound) butter. 2 level cupfuls (9 ozs.) confectioners' sugar. 4 eggs, separated. 2 squares (2 ounces) unsweetened choco- late. 4 level teaspoonfuls Ryzon. 2)4 level cupfuls (9 ounces) pastry flour. yi teaspoonful salt. I cupful {yi pint) milk, f^ teaspoonful vanilla extract

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