Sponge Cake

Ingredients

• 3 eggs
• 1 cup granulated sugar (fine)
• 1 cup Purity Flour
• Grated rind and juice of 1 lemon
• Pinch of salt

Method

1. 1

   Sift flour and salt, beat eggs separately, add the sugar slowly to the beaten yolks, add lemon juice and rind, then the whites beaten very stiff.

2. 2

   Fold in the flour.

3. 3

   Bake in a rather deep tin for about 30 minutes.

4. 4

   Bake slowly and do not disturb while baking.

5. 5

   When sponge cake is removed from the oven it should be placed where it will not cool too quickly at first.

6. 6

   This will help to prevent it from falling.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 20. The excerpt below is the record exactly as published.

sponge cake, etc. 2. Cakes with butter, pound cake, cup cakes, etc. 1. Method of Mixing Calces witJiouf Butter.^Sej)&Teite yolks from whites (if both are used), beat volks until thick, add sugar gradually, continue beating, add flavoring. Beat whites until stifE and dry. Fold into first mixture. Cut and fold in the flour in which the salt has been sifted. Do not stir or beat after the flour has been folded in. 2. Method of Mixing Cakes with Butter.— Have the bowl slightly warm, cream butter and sugar, add sugar gradually, and yolks well beaten, flavoring. Sift flour, salt and baking powder thoroughly and add to the batter alternating with the milk. Fold in the egg whites beaten very stiff. ANGEL CAKE Whites of 8 eggs. 1 teaspoon cream of tartar. 1 cup fine granulated sugar. I cup Purity Flour. i teaspoon salt. I teaspoon vanilla. Beat whites of eggs until frothy. Add cream of tartar and continue beating until eggs are stiff, then add sugar gradually. Fold in flour mixed with salt and sifted 4 times and add vanilla. Bake 45 to 50 minutes in an unbuttered Angel Cake pan. Have the oven slow for the first 20 minutes, then increase heat. After cake has risen and begun to brown, cover gently with a buttered paper. Do not ]ar oven while baking. When baked, run a thin knife around it, support the inverted pan, and let cake gradually drop out. Page Twenty-fiv* PURITY FLOUR More Bread and Better Bread BOILED SUGAR SPONGE CAKE } cup water. 3 cup sugar. 1 cup Pvrity Flour. 3 eggs. Flavoring. Boil sugar and water until it thread.?. Beat eggs with a Dover beater until very light. Place bowl in a pan of cold water and pour the syrup into the eggs gradually, beating all the time, and continue beating until very light. Add flavoring and sift in the flour, folding in very carefully. Bake in a mod- erate oven about 25 minutes. SPONGE CAKE 3 egg3. i cup granulated sugar (fine). Grated rind and juice of 1 lemou. J cup Purity Flour. Pinch of salt. Sift flour and salt, beat eggs separately, add the sugar slowly to the beaten yolks, add lemon juice and rind, then the whites beaten very stiff. Fold in the flour. Bake in a rather deep tin for about 30 minutes. Bake slowly and do not disturb while baking. When sponge cake is removed from the oven it should be placed where it will not cool too quickly at first. This will help to prevent it from falling. CHILDREN'S SPONGE CAKE 4 eggs. 1 cup sugar. 4 tablespoons cold water. 1 cup Purity Flour

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