Sponge Cake

Ingredients

• sugar
• flour
• liquid
• butter
• beaten egg whites

Method

1. 1

   Beat yolks with sugar, then fold in the beaten egg whites before or after adding flour.

2. 2

   Bake and compare texture.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 75. The excerpt below is the record exactly as published.

liquid as flour. 2 tsp. of baking powder to each cup of flour, but for every egg after the first, ^ tsp. of baking powder is deducted. Combine the ingredients for plain cake in the following ways. Bake the products at the same temperature : a. Cream the butter, add sugar, whole eggs unbeaten, milk, sifted dry ingredients. b. Cream the butter, add unbeaten egg yolk, sugar, milk, sifted dry ingredients, beaten egg white. N 178 LABORATORY MANUAL OF FOODS AND COOKERY c. Egg yolk, sugar, milk, sifted dry ingredients, melted butter, beaten egg white. d. Cream the butter, add sugar, beaten egg yolk, milk and dry ingredients alternately, beaten egg whites. 165. - - Repeat Expt. 164, substituting for butter the following : a. % butter, ^ crisco b. \ butter, \ lard c. oleomargarine d. crisco e. cottonseed oil /. corn oil g. chicken fat 166. - - a. Use the rule for plain cake, and prepare three cakes, using for shortening, butter, oleo, crisco. b. Divide each rule into 5 parts A, B, C, D, E. Bake A in a slow oven; record temperature. Bake B in a moderate oven; record temperature. Bake C in a slow oven, increasing the tempera- ture ; record stages and changes in temperature. Bake D in a hot oven, reducing the temperature ; record tempera- tures and changes at each stage. Bake E in a cold oven, that is, light the burners when the cake is placed in the oven. Summarize results. Record the optimum method of combination of ingredients and oven temperature for each fat used in cake baking. 167. - - a. Add chocolate to plain cake recipe. Determine the amount necessary. What change in the amount of flour is necessary ? Why? b. Add nuts to plain cake recipe. Compare with plain cake. What change in the recipe is necessary? Why? 168. - - a. Cake without butter : compare the recipe for butter cake with that for sponge cake. Note the absence of butter in the latter and also the greater number of eggs. Review the experiments with eggs and recall the effect of various temperatures in the cooking of eggs. Review the oven temperatures given by Miss Van Arsdale FLOUR MIXTURES 179 in Some Attempts to Standardize Oven Temperatures, and compare with those determined in preceding experiments with butter cake. Se- lect the range in each instance which corresponds to " slow " and " moderate." Prepare one rule of sponge cake (use first recipe) and bake samples at those temperatures. Compare as to moisture, texture, and length of cooking. b. Repeat the above experiment, using any sponge cake recipe calling for a large number of eggs. In what way do the re- sults differ from those in the preceding one? How do you account for these differences? c. Repeat, using the first recipe for white sponge cake or angel cake. Compare the results with those in a and b. Account for fhe differences noted. What is a satisfactory range in oven tem- peratures for each type of cake? d. Having determined the oven temperature in the above experiments, prepare three sponge cakes, combining the ingredients in the following manner : Beat yolks with Dover egg beater. Add the sugar

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