Sponge Cake

Ingredients

• 6 eggs
• 1 cup sugar
• 1 cup flour
• juice of a half lemon
• a little of the grated rind.

Method

1. 1

   Beat the yolks of the eggs very light; add the sugar a little at a time; have the whites beaten perfectly stiff; then fold in the yolks, and then the flour.

2. 2

   The lemon juice should be added to the whites before they are quite stiff.

3. 3

   This cake may be baked in a loaf or in layers with any desired filling.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 79. The excerpt below is the record exactly as published.

Sponge Cake. — 6 eggs, i cup sugar, i cup flour, juice of a half lemon, a little of the grated rind. Beat the yolks of the eggs very light; add the sugar a little at a time ; have the whites beaten per- fectly stiff ; then fold in the yolks, and then the flour. The lemon juice should be added to the whites before they are quite stiff. This cake may be baked in a loaf or in layers with any desired filling. Nut Sponge Cake. — Proceed the same as for sponge cake, but using one-half cup of Gluten and one-half cup of flour instead of one cup of flour; one cup of English walnuts or Almond Meal. Fruit and Nut Sponge Cake. — 4 eggs, 2 tea- spoonfuls lemon juice, 1 cup pecan-nut meal, 1 cup dates, 4 tablespoonfuls Gluten. 228 Healthful Cookery Beat the yolks of the eggs to a thick cream; add the two teaspoonfuls of lemon juice, and beat again. Add one cup of pecan meal and one cup of dates, stoned and cut. Add the whites of the eggs, beaten stiff, four tablespoonfuls of Gluten or browned flour. Drop on oiled plates, and bake ten minutes. Handle carefully till cold. Sunshine Cake. — Take five large fresh eggs, one cup of granulated sugar (sifted), one cup of flour (sifted), one tablespoonful of lemon juice, and a pinch of salt. Have the material, pans, and oven all in readiness. Put the whites into a large bowl or a round-bottomed crock. With a Dover egg- beater beat the yolks rapidly until thick and creamy. Next add the sugar, which has been flavored with the oil of the lemon, and beat again very thor- oughly, using the Dover beater in the form of a whip, not turning the crank, as it will make it too stiff. It should be very stiff when done. Set this to one side, add the salt to the whites, and with the wire spoon egg-beater whip until light and frothy, but not stiff. Add the lemon juice, and beat until very stiff, so that it has a cooked appearance. Next pour slowly into the whites the yolk and sugar mixture, stirring with the beater constantly, until thoroughly mixed. The stirring should be a Desserts 229 sort of dipping down into the mixture at the side of the bowl, coming up through the center, then lift- ing the beater up, and repeating, dipping in first on one side, then on the other. Last add the flour very carefully, first sprinkling one half the flour evenly over the top, and when that is partly mixed in, sprinkle the remainder on, and mix until no dry flour can be seen. Fruit Cake. — Make a sponge of one pint warm cream, half cup compressed yeast dissolved in a little cream, half cup sugar, two and one-half cups flour

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