Sponge Cake No. II

Ingredients

• 3 egg yolks
• 2 cupfuls flour
• 1 1/2 cupfuls sugar
• 1/2 teaspoonful salt
• 1 tablespoonful lemon juice
• 2 teaspoonfuls baking powder
• 1/2 cupful water
• 8 egg whites

Method

1. 1

   Mix and bake according to the directions given above.

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 (Instead of 6 eggs, 4 eggs with \ cupful of water and 1 teaspoonful of baking powder may "be used.) What two ingredients are similar in these recipes ? What ingredients does Sponge Cake contain which do not exist in Popovers? What ingredients in Popovers are omitted in Sponge Cake ? Note the number of eggs in each. What is the wetting material in Popovers ? In Sponge Cake ? By what means are Popovers lightened ? Sponge Cake ? How do you account for the difference in the number of eggs ? Method of Mixing Sponge Cake. — Beat the yolks of the eggs until thick and lemon-colored. Add the sugar and continue beating ; then add the flavoring and any other liquid that the recipe may call for. Beat the mixture well. 289 240 THE COOKING OF FOODS Add the salt to the egg whites and beat until the whites are stiff. Sift the flour (and baking powder if used) sev- eral times. Add part of the dry ingredients through the sifter to the yolk mixture, then add some of the egg whites. Repeat until all the dry ingredients and the egg whites have been added. Mix by lifting the wire egg beater straight up and down through the mixture. Turn at once into an unoiled pan. Bake in a moderate oven for 50 or 60 minutes. Baking Sponge Cakes. — The baking of a cake, as well as the manner of mixing the ingredients and the quality of the ingredients themselves, determines the success of the cake. A practical test for the temperature of the oven is the placing of a bit of flour or white paper in the oven. If at the end of 5 minutes the paper or flour is slightly browned, the oven is of proper temperature for sponge cakes or cakes without fat. The time required to bake a cake should be divided into quarters. During the first quarter the cake should begin to rise ; during the second quarter it should continue to rise and begin to brown ; during the third quarter it should continue to brown, and the fourth quarter it should finish baking. If the mixing and the baking have been successful, failure may result after removing the cake from the oven. It should not be placed in a cool place or in a draft. Invert the cake pan on a wire rack and allow the cake to remain until cool. Remove the cake from the pan, and store in a covered tin box. SPONGE CAKE NO. II 3 egg yolks 2 cupfuls flour 1£ cupfuls sugar J teaspoonful salt 1 tablespoonf ul lemon juice 2 teaspoonfuls baking powder J cupful water 8 egg whites

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