Sponge Cake

Ingredients

• 3 eggs
• 1 c. fine granulated sugar
• Spk. salt
• 2 ts. lemon juice
• J c. pastry flour

Method

1. 1

   Beat the yolks thick; add the sugar slowly and continue the beating; add the lemon juice.

2. 2

   Beat the whites stiff and dry; add it to the yolk mixture.

3. 3

   Mix the flour and salt, sift it three times and cut and fold it into the egg mixture.

4. 4

   Cook the cake in a buttered pan in a rather slow oven for about forty minutes.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 53. The excerpt below is the record exactly as published.

sponge cake, angel cake, etc. Ingredients. — Only the best quality of eggs, butter, gran- ulated sugar, and pastry flour will guarantee the best results in cake making. The ingredients necessary to cake batters are: — Sugar, butter (for certain cakes), eggs, milk or cold water, salt, baking powder, flavoring or spices, pastry flour. If bread flour is substituted for pastry flour, use 2 tbs. less for each cup called for. Preparation for Making. — An earthen bowl and wooden spoon should always be used for mixing. The pan for baking should be well buttered and sprinkled lightly with floiu*, or lined with buttered paper. The fire should be looked at to see if it is in condition to give an even, steady heat throughout the entire baking. Method of making Cakes containing Butter. — Put the butter into a bowl and cream it thoroughly ; add the sugar slowly, working it into the butter. Be siu*e to continue cream- ing the mixtiu*e imtil the sugar is completely dissolved and the mixture is light and foamy. Separate the yolks and whites of eggs and beat the yolks light and creamy. Add them to the butter mixture and beat it well. Sift the baking powder, and spices if used, with the flour, adding liquid and flour mixtiu*e alternately. If fruit is used, it is added now and floured to prevent its settling to the bottom. The whites, beaten stiff, should be added last. Caution. — Never stir cake after the final beating. Digitized by Google CAKE 133 Method of making Cakes containing no Butter. Sponge Cakes. — Separate the yolks and whites of the eggs and beat the yolks thick and cream colored. Add the sugar slowly and continue the beating; add the flavoring. Beat the white stiff and dry and add it to the first mixture. Sift the flour at least three times and cut and fold it into the mixture last. To cut and fold, cut the mixtiu*e through and through with the side of a spoon and fold it by turning the spoon completely over to blend the mgredients. The Baking of Cake. — During the baking the oven door must be opened and closed most gently so as to avoid jarring the cake, and thereby causing it to fall. Divide the required time for baking into quarters accord- ing to directions on page 131. Cakes made without butter require a cooler oven than butter cakes. Cake is done when it shrinks from the sides of the pan^or when a straw inserted in the center comes out dry, or when it springs back when pressed with finger. After Baking. — Directly after baking cake remove it from pan and cool it by inverting it on a wire cake cooler. Be careful not to break the cake. Allow it to remain imtil it is cold. RECIPE Z96. CHEAP SPONGE CAKE 2 eggs Beat the yolks thick. Add the sugar 1 c. sugar gradually and continue the beating ; add 1 tbs. lemon juice the lemon juice and water. Beat the white 5 tbs. cold water stiff and dry. Mix and sift the flour and 1| c. pastry flour baking imwder, add it to the yolk mixture ; 2 ts. baking powder add the beaten white and cut and fold it into the cake. Bake the cakes in buttered muffin pans in a moderate oven. Digitized by Google 134 SECOND YEAR RECIPE 197. 3 eggs i c. fine granulated sugar Spk. salt 2 ts. lemon juice J c. pastry flour

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