Sponge Cake

Ingredients

• 1 C. sugar
• 1 C. flour
• 2 egg yolks
• 1 1/2 t. baking powder
• % C. milk
• 2 egg whites
• 1/4 t. salt
• 1/2 t. lemon juice

Method

1. 1

   Beat the yolks of eggs until thick, add 1/2 C. sugar slowly, then milk, remainder of sugar, beat well.

2. 2

   Sift baking powder with flour.

3. 3

   Add flour, salt and flavoring.

4. 4

   Lastly, fold in egg whites beaten stiff.

5. 5

   Bake 45 to 60 minutes in slow oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 110. The excerpt below is the record exactly as published.

s 2y2 t. baking powder Cream butter, add sugar gradually, eggs well beaten and milk. Add flour mixed and sifted with baking powder. Bake in layer-cake tins. Fill with orange filling and frost with orange frosting. 210 THE WORCESTER DOMESTIC SCIENCE SCHOOL. CHKISTMAS CAKE. 6 eggs 1 lb. currants 3-8 lb. butter . 14 lb. mixed peel i/2 lb. brown sugar 14 C. boiled or sweet cider 1/2 lb. flour 1/2 lb. dates 1 lb. raisins y2 t. cloves 14 lb. almonds y2 t. allspice 2 t. cinnamon y2 t. soda 1 t. cream tartar Wash fruit, seed raisins, stone dates, chop all fruits (except rais- ins) and nuts. Sift flour, soda and cream tartar together. Sift a little flour over fruits to prevent them from adhering. Add fruit last. Bake 1 hour. Ice when cold. Garnish with angelica, candy pearls, candied cherries and holly. BOILED FKOSTING. 1 C. sugar 1 t. vanilla 1-3 C. boiling water 1 egg white Put sugar and water in saucepan, stir until sugar is dissolved, boil without stirring until syrup will thread when dropped from spoon. Pour syrup slowly on beaten white of egg, beat until of right consistency to spread. BANBUKY MIXTUKE. 1 C. raisins Grated rind and juice y± C. citron of 1 lemon 1 egg slightly beaten 1 C. sugar 2 T. cornstarch Chop raisins fine, add citron, lemon and sugar mixed with corn- starch, and add egg. Cook over hot water until thick. Fill lined pastry plate or make into turnovers. SPONGE CAKE. 1 C. sugar 1 C. flour 2 egg yolks 1% t. baking powder % C. milk 2 egg whites y4 t. salt V2 t. lemon juice Beat the yolks of eggs until thick, add % C. sugar slowly, then milk, remainder of sugar, beat well. Sift baking powder with flour. Add flour, salt and flavoring. Lastly, fold in egg whites beaten stiff. Bake 45 to 60 minutes in slow oven. BOILED CUSTAKD. 2 C. scalded milk % C. sugar 3 egg yolks y$ t. salt y2 t. vanilla \ LABORATORY COOK BOOK. 211 Beat yolks slightly, add sugar and salt. Pour scalded milk on to eggs. Cook in double boiler until a coating is formed on spoon. If custard curdles, beat with Dover egg beater. Flavor when cold. WHITE FRUIT CAKE. y2 C. butter 1 t. baking powder y2 lb. almonds blanched and 1 C. sugar chopped % lb. citron cut fine % lb. cocoanut 5 egg whites y2 t. almond extract 1% C. pastry flour Cream butter, add sugar, then almonds, citron and cocoanut, rolled flour. Beat eggs until stiff, add one-half of the whites and ex- tract. Sift flour and baking powder and add. Fold in remaining egg whites. Ice with boiled frosting, sprinkle with cocoanut. ORANGE CAKE. Make same as maple caramel cake, except add 1 t. of grated or- ange rind. (Do not grate in any of the white of the orange rind.) FROSTING. Beat white till stiff, add boiled sugar, drop by drop, stir, add yolk well beaten and, lastly, add the juice of one orange. Do not prepare frosting till cake is baked. Add frosting to cake after cake is cooled. ORANGE FILLING. 1/2 C. sugar 1 egg slightly beaten 3 T. flour 1 T. butter Grated rind 1 orange *4 C. orange juice y2 T. lemon juice Mix ingredients in order given. Cook in double boiler until thick. Cool before spreading. ORANGE FROSTING. Grated rind 1 orange 1 t. brandy i/2 t. lemon juice

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