Sponge Cake

Ingredients

• sugar
• flour
• salt
• cream of tartar
• egg whites
• egg yolks
• lemon juice
• hot water

Method

1. 1

   Combine sugar and egg whites, then beat until stiff.

2. 2

   Beat yolks until thick and add lemon juice and hot water.

3. 3

   Fold yolk mixture into egg whites, then fold in sifted flour.

4. 4

   Pour into a floured pan and bake at 325°F for 40 minutes to 1 hour.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 100. The excerpt below is the record exactly as published.

sponge cake is known as the "sirup method." In this, the sugar and egg white are combined as in the preparation of a cooked icing, the sugar being cooked with half as much water as sugar to a sirup that boils at 238° to 240° F. While hot, this sirup is poured slowly over the stiffly beaten whites, to which the salt has been added during the beating. The yolks are beaten until thick and light-yellow and the lemon juice and hot water added to them. Then the yolk mix¬ ture is carefully folded into the sirup-egg- white mixture until the color is even. Lastly, the sifted flour is folded into the egg mixture. Since sunshine cake contains both parts of the egg, the methods of combining are the same as for plain sponge cake. In combining the ingredients for angel- food cake, the method must be changed somewhat, since only the whites of the eggs are used. A better cake is obtained when at least a part of the sugar is added to the whites before the flour. Sift from J to § of the sugar with the sifted flour to mix well. Then add the salt and cream of tartar to the whites and beat until the mixture is foamy. Gradually beat the remaining sugar into the whites. Add the flavoring and continue beating until the mixture is stiff enough to hold a point when the egg-beater is lifted from it. Tl?e sugar-flour mixture is gradually added last, folded into the beaten egg-white mixture. The batter then is ready for the pan. Bake at once. The sirup method also may be used for angel-food cake. The sirup, made by boiling the sugar with half as much water to the proper concentration (238° to 240° F.,), is poured over the stiffly beaten whites, while the beating goes on. The flour is folded in last. The sirup method of making sponge cakes gives a fine-textured cake, but one of less volume than the first method described. Baking Sponge Cakes. Sponge cakes are usually baked in tube pans. They should be baked at a comparatively low temperature, 325° to 350° F. A temperature of 325° F. is a good standard temperature. These cakes are leavened by air which expands slowly as the temperature of the cake mixture rises. The mixture contains such a large propor¬ tion of egg that it coagulates very readily. If the cake is placed in an oven at too high a temperature, the top coagulates and crusts over before the mixture is heated through and the air has been expanded. The effect Mixing a Sponge Cake • {Left) Beat the egg whites

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