Sponge Cake No. I

Ingredients

• 6 egg yolks
• 1 cupful sugar
• 1 teaspoonful lemon juice
• 1/2 teaspoonful salt
• 1 cupful flour
• 6 egg whites
• Grated rind of 1 lemon

Method

1. 1

   Beat the yolks of the eggs until thick and lemon-colored.

2. 2

   Add the sugar and continue beating; then add the flavoring and any other liquid that the recipe may call for.

3. 3

   Beat the mixture well.

4. 4

   Add the salt to the egg whites and beat until the whites are stiff.

5. 5

   Sift the flour several times.

6. 6

   Add part of the dry ingredients through the sifter to the yolk mixture, then add some of the egg whites.

7. 7

   Repeat until all the dry ingredients and the egg whites have been added.

8. 8

   Mix by lifting the wire egg beater straight up and down through the mixture.

9. 9

   Turn at once into an unoiled pan.

10. 10

    Bake in a moderate oven for 50 or 60 minutes.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 97. The excerpt below is the record exactly as published.

1 teaspoonful salt 3 tablespoonfuls butter 1 yeast cake 2 tablespoonfuls sugar { cupful lukewarm water Bread flour Make a sponge of the ingredients, using 3 cupfuls of flour. Beat thoroughly, cover, and let rise until light. Then add enough flour to knead. Knead, cover, and allow to rise until doubled in bulk. Knead again slightly, and roll out on a floured board until £ of an inch in thickness. Cut into rounds with a biscuit cutter ; put a bit of butter near the edge of the biscuit ; fold ; and press the edges together. Place in an oiled pan ; cover. Let rise until double in bulk, and ,bake in a hot oven from 20 to 30 minutes. The crust may be glazed with a mixture of milk and sugar before removing the biscuits. Use 1 part sugar to 2 parts milk. Diluted egg white also may be used for glaz- ing. CINNAMON BUNS Use one half of the recipe for Parker House Rolls. After the dough has risen, roll until \ inch thick, and spread with the following : % cupful butter, softened 2 tablespoonfuls cinnamon 1 cupful currants or raisins 1 cupful brown sugar Roll the dough as for Jelly Roll or for Fruit Rolls (see p. 226) and cut into slices 1 inch thick. Place in well-oiled pans or muffin tins, with a cut surface resting on the pan. When very light, bake in a moderate oven about 30*minutes. The buns may be basted with molasses or sugar, or with a milk and sugar mixture. (See Parker House Rolls, above.) Add 1 teaspoonful of the basting material to each bun 15 minutes before removing from the oven. 238 THE COOKING OF FOODS QUESTIONS Why should a sponge be made when eggs are to be added to the mixture ? What would be the disadvantage in adding them to a dough, after 9 the dough had stiffened ? What care should be taken in regulating the temperature of the oven when baking Cinnamon Buns, especially if they are to be basted during baking ? DIVISION THIRTEEN CAKES LESSON LXXXI Cake without Fat: Sponge Cake Comparison of Sponge Cake and Popovers. — See the recipe for Popovers, p. 194. Compare it with the recipe for Sponge Cake. SPONGE CAKE NO. I 6 egg yolks Grated rind of J lemon 1 cupful sugar 6 egg whites 1 teaspoonful lemon juice \ teaspoonful salt 1 cupful flour

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