Sponge Cake

Ingredients

• ten eggs
• three cups of granulated sugar
• three cups of flour
• one teaspoon of cream of tartar

Method

1. 1

   Sift and measure flour and sugar.

2. 2

   Beat yolks thoroughly, then beat whites until stiff with cream of tartar.

3. 3

   Stir in sugar lightly, then yolks, and finally add flour.

4. 4

   Put into a tube pan and bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 195. The excerpt below is the record exactly as published.

sponge cake. Bake in small greased tins, or in square, flat pans, in a steady oven. Test the oven with a bit of letter paper before putting the cake into it. If in Ave min- utes the paper is a light yellow, the oven is ali right. 856 Mita. 8XXLY"8 COOK BOOK Prinoe08 Oakes First make a paste as follows : Place half a pound of flour on a board, make a hoUow in the centre, and put in it half a tea- spoonf ul of salt with a little water to melt it, and add the yolks of four eggs. Work the whole well together, at first rubbing the ingrediente between the hands. Finish working the paste by pushing it f rom you with the palms of the hands. Sprìnkle with a few drops of water and knead it into a ball. Thia paste must be very stifiF. Roll it out very thin, cut into bands, and shred them very fine. Spread these shreds on a sieve to dry for a short time, and then put them into a saucepan with half a pint of boiling cream, a piece of butter the size of a walnut, three ounces of granulated sugar, and half a small glass of brandy. Cover the pan with a lid and boil the contente very slowly on- til the shredded paste has absorbed the liquide. Remove from the fire and add the yolks of three eggs. Stir the whole well together and then put the preparation in two buttered Uns. Have it about one-eighth of an inch thick. Bake in a moderate oven until a deep yellow. Spread one layer with jam or any desired fiUing, cover with the other layer, and then cut tìiem with a tin cutter in snudi fancy shapes. Silver and Oold Oake together One pound of granulated sugar, half a pound of butter, three-quarters of a pound of flour, the whites of ten eggs, one teaspoonf ul of bitter almond or lemon flavor. Put the butter in a bowl and work it with a wire whisk until creamy. Add the sugar and work well for five minutes. When ali is light and foamy, add the well-beaten whites and mix well. Sift your flour twice, stir it into the mixture, add flavoring, mix well, and stir in two drops of rose water. In another bowl put one pound of granulated sug^ and half a pound of butter. With a wire whisk beat to a cream* CAKE8, FILLINQB, AND ICINQ8 867 Beat the yolks of ten eggs very light, and to them add the juice of two lemons and the grated rind of one orange. Beat ali thoroughly and stir with the butter and sugar. Sift twice thi*ee-quarteis of a pound of flour with one scant teaspoonf ul of dry baking soda, add to the mixture, and beat ali till very light. Butter a square or a round tin, dredge it with flour, put your mixtures in, a spoonf ul at a time, first the white and then the yellow, and so on, till your cake pan is full. Bake in a moderate oven forty minutes. If your cake gets too brown on top, put a piece of heavy white paper over it. Ice with clear white icing. Add a little orange paste to some of the icing, and omament the border of the cake with it. Put orange leaves in the centre. These leaves can be made by taking white rose leaves, covering the surface of each with orange icing, and laying them in the crystallized sugar, according to the direo- tions in birthday cake. Spioe Oake Cream one cup of butter with three cups of brown sugar, add one cup of milk, six eggs, one teaspoon of soda dissolved in boiling water, one-quarter of a pound of almonds chopped fine, half a teaspoon of cloves, one teaspoon of cinnamon, half a teaspoon of allspice, one teaspoon of nutmeg. AH the spices must be ground. Grate the rind of one orange into the mix- ture and add two cups of flour. Mix thoroughly and then pour into a buttered cake pan and bake in a moderate oven f or one hour and a half, or until thoroughly baked. Bponge Oake Ten eggs, three cups of granulated sugar, three cups of flour, one teaspoon of cream of tartar

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