Sponge Cake

Ingredients

• Yolks 6 eggs
• Whites 6 eggs
• 1 c. sugar
• Grated rind H lemon
• 1 tbsp. lemon juice
• 1 c. flour
• 34 tsp. salt
• 2 tbsp. water

Method

1. 1

   Beat the yolks until lemon-colored and thick; add the sugar gradually, continue beating; add water, lemon juice, and rind.

2. 2

   Fold in the whites of the eggs beaten to a stiff froth.

3. 3

   Cut and fold in the flour mixed and sifted with the salt.

4. 4

   Bake in a slow oven for 1 hour in a deep, narrow pan.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 111. The excerpt below is the record exactly as published.

sponge cake, angel food, sunshine cake. (2) Cakes with butter; examples, cup and pound cakes. Things Essential in Cake-Making. — 1. Use only the best ingredients, — fresh eggs, fine granulated sugar, best butter, and the best pastry flour. 2. Use accurate measures. 3. Never grease pans for cakes without butter. Grease pans for cakes with butter. 4. Have a uniform heat for cake-baking. 5. Watch the cake during the baking. Utensils for Mixing. — Use a deep, earthen mixing-bowl and a slotted wooden spoon. General Method for Cakes without Butter. — Separate the yolks and whites of eggs. Beat the yolks until lemon- colored and thick; add the sifted sugar slowly while beating. Add the flavoring; then fold in the whites beaten stiff and dry. Sift the flour several times, cut and fold it into the mixture, until all is well blended. Pour into a pan wet with water and kept for cakes of this class. Sponge cakes and others of the class are raised mainly by air and steam and, containing many eggs, need a mod- erate oven. Baking. — Oven test for sponge cake: Turns white paper light yellow in 5 minutes. Put the cake in the center of the lower rack in the oven at first. Later move above if the oven does not brown (264) CAKES WITHOUT BUTTER 265 enough. Do not open the oven door too much, and avoid any jar or the cake may fall. The Baking of Cakes. — Divide baking time into quar- ters : — 15/ quarter, — the mixture rises. 2nd quarter, — it continues rising, begins to brown. Zrd quarter — it continues to brown. 4:th quarter, — it finishes baking, settles and shrinks from the pan. If oven is too hot, cover cake with tent made of paper, turn gas down or check fire, or place a pan of cold water in oven. Cake should not be moved in oven before it has risen to full height. Tests for Cake. — 1. Cake is done when it shrinks from the sides of the pan. 2. Press the top of the cake with the finger; if it springs back into place it is done. 3. Insert a small straw in the center of the cake; if it comes out clean and dry, the cake is done. Care after Baking. — Remo\'e cake from the pan as soon as it is baked. Run a knife around the edge and invert the pan on a wire cooler or board covered with a cloth. Note. — If cake sticks to the pan, cover the bottom of the pan with a cold damp cloth for a few minutes. APPLICATION 1. Sponge Cake Yolks 6 eggs Whites 6 eggs 1 c. sugar Grated rind H lemon 1 tbsp. lemon juice 1 c. flour 34 tsp. salt 2 tbsp. water

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