Sponge Cake

Ingredients

• 1 cup sugar
• 1/2 teaspoon salt
• 6 eggs, beaten separately
• 1 cup flour, sifted several times
• the juice and grated rind of a lemon

Method

1. 1

   Beat the yolks until thick and lemon-colored.

2. 2

   Gradually add the sugar and beat well.

3. 3

   Add the flavoring and water, if used.

4. 4

   Add the stiffly beaten whites of the eggs.

5. 5

   Sift in the flour and carefully fold it in.

6. 6

   After adding the flour, sponge cake should not be beaten.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 48. The excerpt below is the record exactly as published.

sponge cakes, are easily made in high altitudes. ‘The filling for layer cakes can be made quite rich in such regions, if desired. 80 Blue Ribbon Cook Book Chart of Oven Temperature for Cakes SLOW MODERATE HOT 250°-350° F. 350°-400° F. 400°-450° F. Sponge cake. Sheet cakes. Plain cookies. Angel cake. Loaf cakes. Pound cake. Gingerbread. Rich fruit cake. Layer cakes. Macaroons. Small cakes. Kisses. Cup cakes. Fruit or molasses cookies. Drop cookies. Wafers. Cakes are divided into two general classes: . Butter Cakes—Those containing butter or other shortening. 2. Sponge Cakes—Those which contain no shortening. —y Essentials for Success — . Good ingredients. 2. Accurate measurements. All should be level. Sift flour before measuring. . Proper methods of mixing. . Correct oven temperature. . Careful handling during and after baking. . Always use Blue Ribbon baking powder and Pure Gold spices and extracts. There are two methods of mixing butter cakes: I. Conventional Cake Method: 1. Cream the shortening. If it is very cold, warm without melting it. 2. Add the sugar and beat it thoroughly. 3. Add the beaten eggs, and beat all well together. The eggs may be separated, and the stiffly beaten whites folded in at the last. This makes a lighter cake. 4. Add the flour and milk alternately, sifting the baking powder in with the last quarter of flour. 5. Add the fruit, if used, which should be already dusted with flour. Make fruit cakes a little stiffer with flour than those without fruit. 6. Fill pans $ to 2 full and bake. II. Muffin Method—Mix and sift the dry ingredients, add the liquid ingredients, and last of all the melted shortening. Sponge Cake Method—(1) Beat the yolks until thick and lemon-colored. (2) Gradually add the sugar and beat well. (3) An — W Cakes 81 Add the flavoring and water, if used. (4) Add the stiffly beaten whites of the eggs. (5) Sift in the flour and carefully fold it in. After adding the flour, sponge cake should not be beaten. ‘The lightness depends on the quantity of air beaten into the egg. Sponge Cake—1 cup sugar, } teaspoon salt, 6 eggs, beaten separately, 3 the juice and grated rind of a lemon, 1 cup flour, sifted several times

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