Sponge Cake

Ingredients

• 5 eggs
• 1 teacupful boiling water
• 2 teacupfuls flour
• 3 teaspoonfuls baking powder
• 2 cupfuls sugar

Method

1. 1

   Beat yolks and sugar together fifteen minutes.

2. 2

   Beat whites to a stiff froth and stir them in, then the boiling water, and last the flour in which has been sifted the baking powder.

3. 3

   Flavor to taste, and bake in a square pan in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 133. The excerpt below is the record exactly as published.

Sponge Cake 5 eggs 1 teacupful boiling water 2^ teacupfuls flour 3 teaspoonfuls baking 2 teacupfuls sugar powder Beat yolks and sugar together fifteen minutes. Beat whites to a stiff froth and stir them in, then the boiling water, and last the flour in which has been sifted the baking powder. Flavor to taste, and bake in a square pan in a moderate oven. Jam Cakes 8 eggs (yolks) 2 heaping teaspoons baking 1 cupful butter powder 2 cupfuls sugar 1 teaspoonful cloves 3 cupfuls flour 1 teaspoonful cinnamon 1 cupful jam 1 teaspoonful mace 1 cupful wine Sift baking powder in flour. Beat eggs and sugar until light, add butter well creamed, then the flour, spice, jam and lastly the wine. Bake in layers. Put together with icing. Cream Cakes Make a measure of premium yellow cake, and bake in two square layers. Cut in diamonds; slice these in half and spread one-half with the cream filling and place the other half on top. Ice with chocolate icing. Filling 2 eggs 1 teacupful sweet milk 2 tablespoonfuls sugar 1 teacupful whipped cream Make a thick boiled custard with the eggs, sugar, and milk; when cold, mix into this one teacupful of very stiff whipped cream, which has been sweetened and flavoi'ed with vanilla or port wine. These should be used the same day they are filled. Almonds blanched and chopped fine, or candied fruits may be mixed with the filling if liked. 258 THE NEW ANNIE DENNIS COOK BOOK Black Chocolate Cake 2 fceacupfuls brown sugar 1 teaspoonful cream of V2 teacupful butter tartar V2 teacupful sweet milk V2 teaspoonful soda 2 teacupfuls flour % teaspoonful vanilla 2 eggs Dissolve two squares of chocolate in half teacupful of boiling water and when cool, stir in before adding the milk, flour and eggs. ICINGS AND FILLINGS Plain Icing To ice one medium sized cake, take two teacupfuls of granulated sugar, and one teacupful of water; boil until it will thread from the spoon. Have the white of an egg beaten to a stiff froth, and pour the sugar into it very slowly, beating all the time. When per- fectly white, and almost cold, add a few drops of the juice of a fresh lemon, or flavor as desired. One egg to each cupful of sugar may be used if desired. Any icing may be thinned with the unbeaten white of an egg, when too stiff. Chocolate Icing One teacupful of grated chocolate dissolved in one- half teacupful of boiling water. Then add two tea- cupfuls of sugar and a teaspoonful of butter. Let it boil until it threads from the spoon, then beat until cold, or stiff enough to spread between the cake. Chocolate or Caramel Filling Three cupfuls of sugar, one cupful of milk and half a cake of chocolate. Put all into a pan over boiling water, add a teaspoonful of vanilla and let cook until thick, and then beat hard until thick enough to spread on cake. THE NEW ANNIE DENNIS COOK BOOK 259 Chocolate Filling Whites of three eggs, one and a half cupfuls of sugar, one teaspoonful of vanilla, three tablespoonfuls of grated chocolate. Cook until thick. Icing for Raisin Cake One pound of best icing sugar, the whites of two fresh eggs and the juice of one lemon. Put the sugar in a bowl and break the whites of the eggs into it, beat thoroughly until it will fall in flakes from the whip. Add the lemon juice and beat that in well, and the icing is ready for use. \lmond Filling for Layer Cake Blanch a pound of almonds, reserve a dozen and chop the remainder fine. Beat the whites of three eggs, addin,-^ gradually a scant cup of powdered sugar. When stiff enough to stand alone, save out enough to ice the top of the cake and mix the chopped almonds with the rest. Spread this between the layers and cover the top with the reserved portion. Split in two the dozen whole almonds and arrange in a garland in the icing while soft. Thin Icing One pound of sugar, whites of three eggs, three- fourths cupful of water. Cook sugar with the water until it drops clear from the spoon, then add to the unbeaten eggs, slowly; beat rapidly while pouring; continue to beat until cool. White Caramel Filling Boil three teacupfuls of granulated sugar with one and a half teacupfuls of water, until it will thread from the spoon. Have whites of two eggs well beaten. Pour the syrup into the eggs slowly, beating con- stantly. When nearly cold, stir in one teaspoonful of butter, which has been creamed, and one of extract of pineapple. Use other extracts if preferred. 260 THE NEW ANNIE DENNIS COOK BOOK SHORT CAKE Strawberry Short Cake For the pastry : One pint of flour, sifted with one light teaspoonful of baking powder

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